Description
Phyllo appetizers filled with feta, garlic, and dill—baked golden and finished with warm chili honey for the ultimate blend of savory, sweet, and spicy.
Ingredients
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
Instructions
Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment.
In a bowl, mix feta, dill, and garlic. Set aside.
Unfold one phyllo sheet, fold in half crosswise, brush with olive oil.
Place 1 Tbsp feta mixture near the short edge, fold sides, and roll tightly. Place seam side down on baking sheet. Repeat to make 12–16 rolls.
Brush tops with olive oil and bake for 20 minutes or until golden and crisp.
While baking, melt butter with 1 Tbsp olive oil in a skillet. Add chili flakes and cumin; cook 1–2 minutes. Remove from heat, stir in honey.
Serve the rolls warm, drizzled or dipped in chili honey.
Notes
Swap dill with oregano, thyme, or parsley.
Add ricotta for a creamier filling.
For more heat, increase chili flakes or add cayenne.
Can be assembled ahead and baked fresh.
- Prep Time: ~20 minutes
- Cook Time: ~20 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Mediterranean-Inspired, Fusion
