Crispy Oven Fried Feta Rolls with Chili Honey Recipe
If you’re looking for an appetizer that will absolutely wow your friends and family, look no further than these Crispy Oven Fried Feta Rolls with Chili Honey. Imagine the crunch of golden, flaky phyllo wrapped around warm, creamy feta, all finished with a drizzle of spicy-sweet honey that’s completely irresistible. This Mediterranean-inspired creation hits every note: savory, tangy, salty, and just the right kiss of heat. Whether you’re making these for a party, a cozy date night, or just to treat yourself, these rolls are the kind of snack that disappears in minutes—and trust me, you’ll be craving them long after the plate is empty.
Ingredients You’ll Need
One of the best things about Crispy Oven Fried Feta Rolls with Chili Honey is how a handful of simple ingredients can deliver such bold, memorable flavor. Each component in this recipe has a starring role, bringing its own unique taste, crunch, or color to the table.
- Phyllo dough (8 sheets, thawed): These paper-thin sheets bake up ultra-crispy, so keep them covered with a damp towel as you work to prevent drying out.
- Feta cheese (8 oz block, cut into 8 batons): Use a good-quality block for the best creamy, tangy flavor—pre-crumbled won’t work here!
- Olive oil (3 tablespoons): Brushing the phyllo with olive oil is what helps it bake up golden and irresistible, plus it adds a subtle richness.
- Sesame seeds (2 tablespoons, optional): These add a nutty crunch and a little color on top, but you can skip them if you prefer.
- Honey (1/4 cup): The base for your chili honey dip—choose a floral, runny honey for best results.
- Red pepper flakes (1/2–1 teaspoon, to taste): These bring the perfect hit of heat; adjust to your spice preference.
- Apple cider vinegar (1/2 teaspoon): Just a splash brightens the chili honey and balances the sweetness.
- Pinch of salt: A tiny bit sharpens all the flavors in the honey drizzle.
How to Make Crispy Oven Fried Feta Rolls with Chili Honey
Step 1: Prep Your Baking Station
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze. Have your phyllo dough, feta batons, olive oil, and a pastry brush ready to go. Since phyllo dries out fast, keep any sheets you’re not using covered with a damp kitchen towel.
Step 2: Roll Up the Feta
Lay one sheet of phyllo on a clean surface and lightly brush it with olive oil. Fold the sheet in half lengthwise, then brush again. Place a baton of feta at the bottom of the strip, and roll it up like a cigar, tucking in the sides as you go to seal in the cheese. Place each roll seam-side down on your prepared baking sheet. Repeat with the remaining feta and phyllo until you have eight beautiful rolls ready to go.
Step 3: Olive Oil & Sesame Finish
Brush the tops of each roll generously with more olive oil. If you want a little extra crunch and visual flair, sprinkle the tops with sesame seeds. These will toast up in the oven, adding a gorgeous golden finish and nutty flavor.
Step 4: Bake to Crispy Perfection
Slide the baking sheet into your preheated oven and bake for 20 to 25 minutes. You’re looking for a deep golden color and a shatteringly crisp texture—don’t be afraid to let them go a little longer if they need it. The feta inside will be warm and soft, just waiting to ooze out when you take your first bite.
Step 5: Make the Chili Honey
While the rolls are baking, it’s time to whip up the magic drizzle. In a small saucepan over low heat, combine the honey, red pepper flakes, apple cider vinegar, and a pinch of salt. Warm gently for 2 to 3 minutes, stirring now and then, just until fragrant and slightly runny. Take off the heat and let the flavors meld while your rolls finish baking.
Step 6: Drizzle and Serve
As soon as the Crispy Oven Fried Feta Rolls with Chili Honey come out of the oven, transfer them to a serving platter. Drizzle generously with the warm chili honey, making sure each roll gets a glossy, spicy-sweet coating. Serve immediately so everyone can enjoy that perfect just-baked crunch!
How to Serve Crispy Oven Fried Feta Rolls with Chili Honey
Garnishes
A little flourish goes a long way here! Try a final sprinkle of fresh herbs like chopped parsley or dill for color and freshness. A few extra sesame seeds or a pinch of flaky sea salt on top will really make your Crispy Oven Fried Feta Rolls with Chili Honey look and taste restaurant-worthy.
Side Dishes
These rolls are fabulous on their own, but they play beautifully alongside other appetizers. Pair them with a bright, lemony salad, a platter of marinated olives, or a bowl of roasted red pepper dip for the ultimate Mediterranean spread. They also work as a unique starter for a dinner party with grilled meats, roasted veggies, or even a simple tomato soup.
Creative Ways to Present
Want to take your presentation up a notch? Serve your Crispy Oven Fried Feta Rolls with Chili Honey on a rustic wooden board, nestled with fresh herbs and lemon wedges. Or, plate them in a spiral pattern with a small bowl of extra chili honey in the center for dipping—guests will love the interactive touch!
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers (it’s rare!), let the rolls cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. They’ll lose a bit of their crispness, but the flavors will still be fantastic.
Freezing
To freeze, assemble the rolls but don’t bake them. Place the unbaked rolls on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. Bake straight from frozen, adding a few extra minutes to the bake time. The chili honey is best made fresh, but you can freeze the rolls for up to 2 months for a quick and impressive snack anytime.
Reheating
For best results, reheat leftover rolls in a 350°F (175°C) oven or toaster oven until hot and crispy again—about 8 to 10 minutes. Avoid microwaving, which will make the phyllo soggy. Drizzle with fresh chili honey just before serving to revive that signature sweet-and-spicy finish.
FAQs
Can I use store-bought crumbled feta instead of a block?
Stick with a block of feta for this recipe! Crumbled feta tends to be too dry and won’t hold together inside the phyllo rolls, but a block cut into batons melts beautifully and gives you that creamy bite.
What can I substitute for phyllo dough?
Phyllo’s light, crispy texture is hard to beat, but in a pinch, you could try thin egg roll wrappers. Just note that the results will be a bit different—still delicious, just not quite as delicate as the classic Crispy Oven Fried Feta Rolls with Chili Honey.
Is there a vegan version of this recipe?
Absolutely! Use a good plant-based feta alternative and brush the phyllo with melted coconut oil or vegan butter. Swap the honey for agave or maple syrup in the chili drizzle for a fully vegan twist.
Can I make Crispy Oven Fried Feta Rolls with Chili Honey ahead of time?
You can assemble the rolls a few hours ahead and keep them covered in the fridge. Bake them just before serving so you don’t lose that irresistible crunch. The chili honey can also be made in advance and gently rewarmed as needed.
How spicy is the chili honey?
That’s totally up to you! Start with a half-teaspoon of red pepper flakes for a gentle warmth, or go up to a full teaspoon if you love a good kick. Feel free to taste and adjust as you go—it’s all about making the Crispy Oven Fried Feta Rolls with Chili Honey perfect for your palate.
Final Thoughts
I can’t wait for you to take your first bite of these Crispy Oven Fried Feta Rolls with Chili Honey. They’re everything you want in an appetizer: easy, impressive, and bursting with flavor. Whether you’re serving them at a party or just treating yourself, they’re guaranteed to be a hit. Give them a try, and let the compliments roll in!
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Crispy Oven Fried Feta Rolls with Chili Honey Recipe
- Total Time: 40 minutes
- Yield: 8 rolls 1x
- Diet: Vegetarian
Description
Crispy Oven Fried Feta Rolls with Chili Honey are a delicious Mediterranean-inspired appetizer featuring creamy feta cheese wrapped in flaky phyllo dough, baked to golden perfection and drizzled with a spicy-sweet chili honey glaze for a perfect balance of flavors and textures.
Ingredients
Feta Rolls
- 8 sheets phyllo dough, thawed
- 8 oz block feta cheese, cut into 8 batons
- 3 tablespoons olive oil
- 2 tablespoons sesame seeds (optional)
Chili Honey
- 1/4 cup honey
- 1/2–1 teaspoon red pepper flakes (to taste)
- 1/2 teaspoon apple cider vinegar
- Pinch of salt
Instructions
- Preheat and prepare phyllo: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place one sheet of phyllo on a clean surface and lightly brush with olive oil. Fold it in half lengthwise and brush again with oil.
- Assemble rolls: Place a piece of feta at the bottom of the phyllo strip, then roll it up like a cigar, tucking in the sides as you go. Place the roll seam-side down on the prepared baking sheet. Repeat with remaining feta and phyllo sheets.
- Brush and sprinkle: Brush the tops of all rolls with olive oil and sprinkle with sesame seeds, if using.
- Bake rolls: Bake in the preheated oven for 20–25 minutes, or until the rolls are golden brown and crisp.
- Prepare chili honey: While the rolls bake, combine honey, red pepper flakes, apple cider vinegar, and a pinch of salt in a small saucepan over low heat. Warm for 2–3 minutes, stirring occasionally. Remove from heat and let steep while rolls finish baking.
- Serve: Drizzle the warm chili honey over the crispy feta rolls just before serving for a flavorful finish.
Notes
- Phyllo can dry out quickly—keep unused sheets covered with a damp towel while you work.
- For extra crispiness, use two layers of phyllo per roll.
- Rolls can be prepped ahead and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 20mg
