Easy Hot Honey Feta Phyllo Rolls (Print version)
Crispy phyllo rolls filled with salty feta, oregano, chili flakes, and hot honey for an easy sweet-heat appetizer.
# Ingredients:
For the rolls
01 -
12 sheets phyllo dough, thawed
02 -
6 oz (170 g) block feta cheese, sliced into thin strips
03 -
6 tablespoons (85 g) unsalted butter, melted
04 -
2 tablespoons hot honey, plus more for serving
05 -
1 teaspoon dried oregano
06 -
1/2 teaspoon crushed red pepper, or to taste
07 -
1 tablespoon sesame seeds
# Instructions:
01 -
Preheat the oven to 400°F. Lightly butter a 12-cup muffin tin or line a sheet pan with parchment.
02 -
Place one phyllo sheet on a clean surface and brush lightly with melted butter. Add 2 more sheets, brushing each with butter, to make a 3-sheet stack. Keep the remaining phyllo covered.
03 -
Arrange a quarter of the feta strips along one long edge of the phyllo. Sprinkle with oregano and crushed red pepper, then drizzle with a little hot honey.
04 -
Roll the phyllo tightly around the feta into a log, seam-side down. Repeat with the remaining phyllo and filling to make 4 logs, then cut each log into 3 pieces.
05 -
Place the pieces seam-side down in the muffin tin or on the sheet pan. Brush the tops with the remaining butter and sprinkle with sesame seeds.
06 -
Bake for 18-20 minutes until golden brown and crisp. Cool for 5 minutes, then drizzle with more hot honey and serve warm.
# Good to know:
01 -
Keep phyllo covered while working so it does not dry out.
02 -
Best served warm within 30 minutes of baking.
03 -
Leftovers keep refrigerated for up to 3 days.