Ingredients:
For the Feta Rolls:
8 oz feta cheese, crumbled
1/2 cup ricotta cheese
1/4 cup fresh parsley, chopped
1 tsp dried oregano
8 sheets phyllo dough, thawed
1/4 cup unsalted butter, melted
For the Chili Honey:
1/4 cup honey
1 tbsp red chili flakes (adjust to taste)
1/2 tsp lemon juice
Preparation:
Prepare the Feta Filling: In a bowl, mix crumbled feta, ricotta, chopped parsley, and oregano until well combined.
Assemble the Rolls: Lay one sheet of phyllo dough flat on a clean surface and brush lightly with melted butter. Place another sheet on top and brush with butter again. Repeat with 3 sheets of phyllo dough.
Fill & Roll: Place a spoonful of the feta mixture along the edge of the dough. Roll it tightly into a log, brushing the edges with butter to seal the roll. Repeat with the remaining dough and filling.
Oven-Fry: Place the rolls on a baking sheet lined with parchment paper. Brush the tops with more melted butter. Bake at 375°F (190°C) for 20-25 minutes, or until golden and crispy.
Make the Chili Honey: While the rolls are baking, combine honey, chili flakes, and lemon juice in a small saucepan. Heat over low heat for 2-3 minutes, stirring occasionally, until warmed through.
Serve: Drizzle the chili honey over the warm feta rolls before serving.
Enjoy these crispy, savory feta rolls with a sweet, spicy kick from the chili honey!
