This recipe for oven fried feta rolls with chili honey has been one of my happiest discoveries for parties and weeknight snacks. I first made these on an impromptu gathering night when I had a block of feta, a stack of thawed phyllo, and a jar of honey on the counter. What started as a quick assembly turned into a full tray disappearing in under ten minutes, and from that night on these became my go-to appetizer whenever friends stop by or when I need a little something special for family movie night. The contrast between the flaky, golden exterior and the creamy, tangy interior is irresistible. The chili honey that coats each bite brightens the salty feta with sweet heat and makes everyone ask for the recipe.

These rolls are deeply satisfying in texture and flavor: crunchy, buttery layers give way to a soft filling scented with fresh dill and garlic. They are easy to scale—make fewer for a casual snack or double the batch for a crowd. I love that they look elegant on a platter but require minimal fuss in the kitchen. Whether you’re serving them at a holiday gathering, a relaxed brunch, or as an evening nibble with cocktails, they strike the perfect balance between comforting and refined.

Ingredients

• Feta (8 ounces): Use a good-quality block feta such as Athenos or Dodoni for a creamy, tangy base; avoid pre-crumbled packed with excess starch. Crumble it by hand or pulse briefly in a food processor for even texture.
• Fresh dill (2 tablespoons, chopped): Adds an herbaceous lift that pairs beautifully with feta’s saltiness; if you cannot find fresh, use 2 teaspoons dried but reduce salt elsewhere.
• Garlic (1 clove, grated): Freshly grated garlic melts into the filling—avoid garlic powder; it gives the filling a fresh aromatic pop.
• Phyllo dough (16 to 20 sheets, thawed): Buy the brand you trust (Athens phyllo is reliable). Keep sheets covered with a damp towel while assembling to prevent drying and cracking.
• Extra virgin olive oil (1 tablespoon plus more for brushing): Use a fruity variety like Colavita or California extra virgin; it helps separate phyllo layers and lends flavor.
• Salted butter (1 tablespoon): Melted and mixed into the chili honey for richness and gloss; if using unsalted, add a pinch of salt to the sauce.
• Chili flakes (1 to 2 teaspoons): Adjust to taste for mild to medium heat; use crushed red pepper flakes with seeds for more bite.
• Cumin seed (1/2 teaspoon): Toasted briefly to release oils before adding to the honey for a warm, earthy counterpoint.
• Honey (1/3 cup): Use a mild, runny honey that will coat the rolls evenly; runny orange blossom or clover work well.

Instructions

Preheat and prepare: Preheat your oven to 425 degrees F and line a baking sheet with parchment paper. This temperature crisps phyllo quickly without overcooking the filling. If you have convection, reduce to 400 degrees F and check early for browning. Keep phyllo covered with a slightly damp kitchen towel while you work to prevent cracking. Make the filling: In a mixing bowl combine 8 ounces crumbled feta, 2 tablespoons chopped fresh dill, and the grated clove of garlic. Mix gently so the texture remains slightly coarse; this lends the filling a pleasant mouthfeel. Taste and adjust the dill or garlic to your preference—remember feta brings salt, so avoid adding extra salt. Assemble the rolls: Lay one phyllo sheet flat on your work surface and fold it in half crosswise so the short end becomes the filling edge. Brush the exposed surface lightly with olive oil, concentrating near the edges to help seal. Place roughly 1 rounded tablespoon of the feta mixture on the short end, fold the side edges inward, and roll tightly burrito-style. Place seam-side down on the prepared sheet. Repeat with remaining sheets and filling to make 12 rolls; use 16 to 20 sheets depending on how thinly you want the layers. Brush and bake: Brush the top of each assembled roll with olive oil. Bake in the preheated oven for about 20 minutes, watching for a golden-brown color and a crisp, flaky top. Rotate the pan halfway through if your oven has hot spots. The visual cue is a deep golden hue and an audible flake when tapped lightly. Prepare the chili honey: While the rolls bake, melt 1 tablespoon salted butter and 1 tablespoon olive oil in a small skillet over medium heat. Add 1 to 2 teaspoons chili flakes and 1/2 teaspoon cumin seed and cook for 1 to 2 minutes until fragrant—toast the cumin just until it pops and smells nutty. Remove from heat and whisk in 1/3 cup honey until smooth. If your honey is very thick, warm it first so it blends evenly. Finish and serve: When the rolls are golden, remove from the oven and serve warm with the chili honey on the side for dipping or drizzled on top. The heat will loosen the honey mixture slightly and help it coat the phyllo.

Storage Tips

To keep leftovers crisp, cool the rolls completely and store them in a single layer in an airtight container for up to 3 days in the refrigerator. If stacking is necessary, place a sheet of parchment between layers to prevent sticking. For longer storage, freeze assembled unbaked rolls on a tray until firm, then transfer to a freezer bag and bake from frozen—add 5 to 8 minutes to the bake time and watch for golden color. Reheat baked rolls at 350 degrees F for 8 to 10 minutes to restore crispness rather than microwaving, which makes phyllo chewy.

Ingredient Substitutions

If you need to adapt, swap the feta for ricotta mixed with a bit of grated Parmesan for a milder, creamier filling; use 1 cup ricotta plus 2 tablespoons grated Parmesan. For a vegan version, use a plant-based feta alternative and vegan butter, but note the flavor and texture will shift. For a gluten-free option, try thin savory crepes or use gluten-free phyllo sheets if available. To tone down heat, reduce chili flakes to 1/2 teaspoon or use a mild smoked paprika instead for depth without spice.

Serving Suggestions

Serve these rolls as an elegant appetizer with a bowl of extra chili honey for dipping and a citrusy salad on the side to cut through richness. They pair beautifully with crisp white wines like Sauvignon Blanc or a dry rosé. For brunch, arrange them with smoked salmon, sliced cucumber, and lemon wedges for a Mediterranean-inspired spread. Garnish the platter with extra fresh dill and a sprinkle of flaky sea salt right before serving.

Cultural Background

These rolls are inspired by Mediterranean flavors where flaky pastry and tangy cheeses are a staple—think Greek tiropita or Middle Eastern phyllo-based bites. The use of phyllo and feta connects them to Greek culinary traditions, while the chili honey brings a modern, global twist. Small rolled pastries have a long history across the eastern Mediterranean and Balkans, often filled with cheese, herbs, or greens and baked until crisp.

Seasonal Adaptations

In spring and summer, boost brightness by adding lemon zest to the filling and using fresh garden dill. In fall and winter, swap in a teaspoon of ground coriander and top the finished rolls with toasted sesame seeds for warmth. For holiday gatherings, serve alongside roasted vegetables and pomegranate seeds for color and contrast.

Meal Prep Tips

Assemble the rolls the day before and keep them covered and refrigerated up to 24 hours, brushing with oil just before baking to ensure maximum flakiness. Make the chili honey in advance and warm it gently before serving. For large events, bake multiple trays simultaneously and keep finished trays in a low oven (200 degrees F) to maintain temperature and crispness while you finish the rest.

These oven fried feta rolls with chili honey have become a staple in my entertaining repertoire because they are simple, versatile, and always well received. Give them a try the next time you want an appetizer that feels elevated but is truly approachable in the kitchen.