Description
Indulge in crunchy Oven-Fried Feta Rolls with Chili Honey. Discover a delicious twist on a classic appetizer. Try them today!
Ingredients
Scale
- 8 oz feta cheese, crumbled
- 1 cup ricotta cheese
- 1 tsp fresh thyme leaves (optional)
- 6 sheets phyllo pastry (cut in half lengthwise to make 12 sheets)
- ¼ cup melted butter or olive oil (for brushing)
Instructions
- Step 1: Prepare the Filling: In a bowl, mix the crumbled feta, ricotta, and thyme until smooth and evenly combined. Set aside. ezstandalone.cmd.push(function () { ezstandalone.showAds(910); });
- Step 2: Prepare the Phyllo: Cut phyllo sheets in half lengthwise to create 12 strips. Keep them covered with a damp towel to prevent drying.
- Step 3: Assemble the Rolls: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Place a strip of phyllo on a work surface and brush with melted butter or oil. Spoon about 1 tbsp of filling near one end, fold sides in, and roll up tightly. Place seam-side down on the baking sheet and repeat with remaining phyllo and filling. ezstandalone.cmd.push(function () { ezstandalone.showAds(911); });
- Step 4: Bake the Rolls: Brush the tops of the rolls with more butter or oil. Bake for 15–20 minutes, or until golden brown and crispy.
- Step 5: Make the Chili Honey: While rolls bake, warm honey in a small saucepan. Add chili flakes and stir over low heat for 1–2 minutes. Remove from heat.
- Step 6: Serve: Drizzle warm chili honey over the baked rolls or serve on the side for dipping. Garnish with extra thyme if desired. ezstandalone.cmd.push(function () { ezstandalone.showAds(912); });
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg