Why You’ll Love This Recipe

I adore these feta rolls because:

They come together with minimal fuss—phyllo, simple filling, oven does the work
The contrast of crisp pastry, salty feta, and warm chili honey is absolutely addictive
They’re versatile—great for parties, appetizers, or even snacking solo

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz feta cheese, crumbled
2 Tbsp fresh chopped dill
1 clove garlic, grated
16–20 sheets frozen phyllo dough, thawed
1 Tbsp extra‑virgin olive oil, plus more for brushing
1 Tbsp salted butter
1‑2 tsp chili flakes
½ tsp cumin seed
⅓ cup honey

Directions

Preheat the oven to 425 °F (220 °C) and line a baking sheet with parchment .
Mix feta, dill, and garlic in a bowl. Pour some olive oil into a second bowl for brushing
Unfold one phyllo sheet, fold it in half crosswise, and lightly brush the surface with olive oil. Spoon about 1 Tbsp of feta mixture onto the short edge, fold in sides, and roll burrito‑style. Place seam down. Repeat to make 12–16 rolls
Brush tops with olive oil, bake for 20 min or until golden and crisp
While the rolls bake, melt butter and 1 Tbsp olive oil in a small skillet. Add chili flakes and cumin; cook 1–2 min until fragrant. Remove from heat and stir in honey to make chili honey
Serve rolls warm, drizzled or dipped in chili honey.

Servings and timing

Servings: Makes about 12 rolls
Prep time: ~20 min
Cook time: ~20 min
Total time: ~40 min

Variations

I sometimes swap dill for oregano or thyme for a different herb note
For an ultra‑creamy filling, I whisk in ricotta along with the feta
To ramp up the heat, I increase chili flakes in the honey or toss in a pinch of cayenne.

Storage/reheating

I store leftover rolls in an airtight container in the fridge for up to 3 days. When I want that crisp again, I reheat them in a 350 °F (175 °C) oven for about 5–7 min.

FAQs

What if I don’t have dill—can I use other herbs?

Absolutely. I love using oregano, thyme, or parsley instead—they each give a beautiful twist to the filling.

Can I prepare these ahead of time?

Yes—I’ll assemble the rolls, keep them covered in the fridge, and bake them just before serving so they stay crisp.

Could I make these gluten‑free?

Sure! I replace the phyllo with a gluten‑free version and follow the same method—it works well.

Can I freeze the rolls before baking?

Definitely. I freeze the assembled rolls on a sheet before baking. When I’m ready, I bake them directly from frozen, adding a few extra minutes to the bake time

Can I use different cheese instead of feta?

I’ve experimented with goat cheese or ricotta for a milder flavor, and they turn out delicious, though feta gives the most tangy punch

Conclusion

I find these oven‑fried feta rolls with chili honey to be one of my favorite go‑to appetizers—they’re easy, flavorful, and full of contrasting textures. Every bite combines creamy, salty, crisp, and spicy‑sweet. The next time I want a snack or appetizer that wows with minimal effort, this recipe is always a win.