Description
Crispy Baked Feta Rolls are a delightful appetizer featuring creamy feta cheese mixed with fresh herbs and honey, wrapped in flaky phyllo dough and baked to golden perfection. Served with a sweet and spicy chili sauce, these rolls offer a perfect balance of savory, tangy, and sweet flavors that make for an irresistible snack or party treat.
Ingredients
Feta Rolls
- 6 ounces crumbled feta
- 1 tbsp fresh dill (finely chopped)
- 1 tbsp fresh thyme (finely chopped)
- 1 tbsp fresh lemon juice
- 1 tbsp honey
- 2 cloves garlic (minced)
- 7 sheets frozen phyllo dough (thawed)
- 1/4 cup extra virgin olive oil + more for brushing
Sweet Spicy Chili Sauce
- 1/4 cup sweet chili sauce (store-bought)
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp Sriracha sauce
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp water
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Make Feta Mixture: In a bowl, combine the crumbled feta, finely chopped fresh dill and thyme, lemon juice, minced garlic, and a drizzle of honey. Mix well to create a flavorful and slightly sweet cheese filling.
- Prepare Phyllo Dough: Working with one sheet of phyllo dough at a time (keep the rest covered with a damp towel), place it on a clean surface, fold it in half, and brush the top generously with extra virgin olive oil to ensure layers become crispy when baked.
- Fill and Roll: Spoon about 2 tablespoons of the feta mixture along the bottom center of the folded phyllo sheet. Fold in the edges over the filling to seal, smoothing any creases. Roll the sheet tightly but stop one inch before the end, brush the bottom edge with more olive oil, then complete the roll, sealing it fully. Place the roll seam side down on the parchment-lined baking sheet.
- Brush and Bake: Brush the tops of all the feta rolls with olive oil for a golden crisp finish. Bake in the center rack of the oven for 20 minutes until golden and crispy.
- Prepare Sauce: While the rolls bake, combine sweet chili sauce, soy sauce, honey, Sriracha, lemon juice, and water in a small saucepan. Heat gently over low heat just until it begins to simmer, then remove from heat immediately. Transfer the sauce to a serving dish and set aside.
- Serve: Once baked, brush the feta rolls generously with the sweet chili sauce. Garnish with fresh thyme if desired, and serve warm alongside the remaining sauce for dipping.
Notes
- Keep unused phyllo dough sheets covered with a damp towel to prevent them from drying out and tearing easily.
- Don’t overfill the rolls with feta mixture as it may ooze out during baking; moderation helps maintain neat rolls.
- Brush olive oil generously to create crisp, flaky layers and sealed seams, but avoid saturating the dough to prevent sogginess.
