Fried Feta Rolls

This crispy phyllo-wrapped feta with spicy-sweet honey drizzle has become my weekend entertaining secret weapon. The contrast of textures—crunchy exterior giving way to warm, creamy cheese—creates an irresistible bite that disappears from platters within minutes.

I discovered this recipe during a Greek-inspired dinner party experiment and it's since become the most requested appetizer among my friends. Even my cheese-skeptical nephew devours these without hesitation.

Ingredients

• Phyllo dough sheets: I recommend storing in refrigerator rather than freezer for easier handling
• Feta cheese: Look for authentic Greek feta made from sheep's milk for the best tangy flavor
• Melted butter: Use high quality unsalted for better control of saltiness
• Honey: Choose a mild variety like clover so it doesn't overpower the cheese
• Chili flakes: Adjust quantity based on your spice preference
• Apple cider vinegar: Just a touch adds complexity to the honey sauce
• Fresh parsley: Optional but adds welcome freshness and color

Step-by-Step Instructions

Prepare Your Work Station:

Preheat your oven to 375°F and line your baking sheet with parchment paper. Set up your workspace with the thawed phyllo sheets covered with a slightly damp towel to prevent drying while you work. Have your melted butter and pastry brush ready for easy access.

Layer The Phyllo:

Working quickly but carefully lay out one sheet of phyllo on a clean surface and apply a thin even coating of melted butter with your brush. Immediately place another sheet directly on top and repeat the buttering process. Continue until you have 4 layers of buttered phyllo. This multiple layer approach ensures your rolls will be sturdy enough to hold the cheese while remaining delicately crisp.

Prepare The Cheese Rolls:

Using a sharp knife cut your layered phyllo into rectangular strips approximately 3 inches wide. Place a small log of feta at one end of each strip leaving about half an inch space from the edges. The feta should be proportional to the strip so it can be completely enclosed by the dough.

Roll And Fold:

Starting from the cheese end carefully roll the phyllo around the feta folding in the sides as you go to completely seal the cheese inside. Place each roll seam side down on your prepared baking sheet ensuring they don't touch each other for even browning.

Bake To Golden Perfection:

Brush the exterior of each roll generously with melted butter to promote browning and create that irresistible flaky texture. Bake in the preheated oven for 20 to 25 minutes watching carefully toward the end as they can go from perfectly golden to overly brown quite quickly.

Prepare The Chili Honey:

While the rolls are baking gently warm your honey in a small saucepan over low heat just until it becomes more fluid not hot. Remove from heat and stir in the chili flakes and apple cider vinegar allowing the flavors to infuse while the rolls finish baking.

Serve With Flair:

When the rolls emerge golden and crispy from the oven immediately drizzle with your prepared chili honey. If using sprinkle with freshly chopped parsley for a pop of color and fresh flavor. Serve while still warm for the ultimate taste experience.

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Feta is truly the star of this dish. The first time I served these at my sister's baby shower the plate was cleared before I could even announce what they were. My brother in law who claims to dislike feta asked for the recipe before leaving.

Make-Ahead Options

These little flavor bombs are perfect for entertaining because you can do most of the work in advance. Assemble the rolls completely then cover them tightly with plastic wrap and refrigerate for up to 8 hours. When guests arrive simply brush with butter and bake. The chili honey can also be made up to 3 days ahead and stored in a glass jar at room temperature. Just warm it slightly before serving to achieve the perfect drizzling consistency.

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Perfect Pairings

These feta rolls create a wonderful foundation for a Mediterranean inspired grazing board. Try serving them alongside marinated olives roasted red peppers hummus and fresh cucumber slices. For drinks a crisp white wine like Assyrtiko cuts through the richness beautifully while a light lager beer offers refreshing contrast to the spicy honey. If serving as part of a larger meal they complement grilled meats and vegetable dishes wonderfully.

Troubleshooting Tips

Working with phyllo dough can be intimidating for first timers but once you get the hang of it the process becomes quite enjoyable. The key is keeping the unused sheets covered at all times as they dry out within minutes when exposed to air. If your rolls are splitting during baking it likely means the phyllo was already dry when rolling or the cheese pieces are too large. For best results ensure your feta is well drained by patting it dry with paper towels before wrapping otherwise excess moisture will make your phyllo soggy.

Frequently Asked Questions

→ What can I use instead of phyllo dough?

Spring roll wrappers or even puff pastry work too. Just keep in mind the texture won’t be exactly the same. Seal tightly before baking.

→ How can I make a milder version of chili honey?

Swap chili flakes for a pinch of smoked paprika or mix honey with some lime for a softer touch.

→ Can these rolls be prepped in advance?

Sure, you can put them together a day early and store in the fridge. Pop them in the oven when you're ready to serve.

→ What other filling variations can I try?

Blend feta with cream cheese for a smoother texture, or experiment with goat cheese or ricotta for a new flavor spin.

→ How do I keep phyllo dough from drying out?

Cover unused sheets with a damp cloth while you work to keep them soft and pliable.