Dessert

Oven Fried Feta Rolls with Chili Honey Recipe

ByMariam Harutyunyan March 19, 2026March 19, 2026

Introduction

These Oven Fried Feta Rolls with Chili Honey combine crispy, golden phyllo pastry with a creamy, savory feta filling and a sweet-spicy honey drizzle. They make for a delightful appetizer or snack that’s both easy to prepare and full of flavor.

A turquoise round plate holds about a dozen golden brown phyllo rolls, each tightly wrapped in thin, flaky layers with some ends slightly crisp and darker. Two of the rolls are cut open, showing a soft white filling with small herbs inside. The rolls are drizzled with a shiny glaze and sprinkled with red pepper flakes. Part of a white plate with one phyllo roll on a light sauce and a small green herb garnishing it is visible below. Near the bottom right, there is a glimpse of a metal spoon on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces feta cheese, crumbled
2 tablespoons fresh chopped dill

1 clove garlic, grated
16-20 sheets frozen phyllo dough, thawed

1 tablespoon extra virgin olive oil, plus more for brushing
1 tablespoon salted butter

1-2 teaspoons chili flakes
1/2 teaspoon cumin seed
1/3 cup honey

Instructions

Step 1: Preheat your oven to 425° F and line a baking sheet with parchment paper to prevent sticking.
Step 2: In a bowl, mix together the crumbled feta, chopped dill, and grated garlic until well combined.
Step 3: Place about 1/4 cup of olive oil in a small bowl for brushing the phyllo dough sheets.

Step 4: Lay one sheet of thawed phyllo dough flat on a clean surface and gently fold it in half crosswise. Brush the edges lightly with olive oil.
Step 5: On the short end of the folded dough, place one rounded tablespoon of the feta mixture. Roll the dough over the filling, folding the edges inward to seal it burrito-style. Place the finished roll seam-side down on the prepared baking sheet. Repeat this process to make 12 to 16 rolls.
Step 6: Brush the tops of each phyllo roll with olive oil to help them brown evenly.

Step 7: Bake the rolls for about 20 minutes or until they are golden brown and crispy on top.
Step 8: While the rolls bake, melt the butter together with 1 tablespoon olive oil, chili flakes, and cumin seeds in a small skillet over medium heat. Cook for 1 to 2 minutes until fragrant, then remove from the heat and stir in the honey.
Step 9: Serve the rolls warm alongside the chili honey sauce for dipping or drizzling. Enjoy!

Tips & Variations

Handle phyllo dough gently and keep it covered with a damp towel while working to prevent it from drying out and tearing.
Adjust the chili flakes to suit your heat preference, adding more or less as desired.
Try adding finely chopped spinach or mint to the feta mixture for an extra layer of flavor.

Use a brush or spray oil to apply olive oil evenly on the phyllo for a crispier finish.

Storage

Store any leftover feta rolls in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350° F for about 10 minutes to restore their crispiness. The chili honey sauce can be stored separately in the fridge and warmed gently before serving.

How to Serve

On a white plate filled with many golden brown, crispy rolled pastries, each with a flaky, shiny texture and small blackened spots and herbs on the surface. Some rolls are whole, while two are cut open showing a soft, white filling inside with visible herbs. The pastries are stacked and slightly overlapping. To the side, a small white bowl holds a dark brown dipping sauce with seasoning flakes. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls ahead of time?

Yes, you can assemble the rolls and keep them covered in the refrigerator for a few hours before baking. Just brush with olive oil and bake when ready.