Name: Oven-Fried Feta Rolls with Chili Honey
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 8 oz (225 g) feta cheese block, cut into 8 pieces; 6 sheets phyllo pastry, thawed; ¼ cup melted butter (or olive oil); 2 tbsp chopped fresh parsley; ¼ tsp smoked paprika; ¼ tsp garlic powder; Pinch of salt and pepper; ½ cup honey; 1 tsp red pepper flakes (adjust to taste)

Why You’ll Love This Recipe

I love how these feta rolls turn a few simple ingredients into a flavor-packed snack. The phyllo gives a shattering crunch, the feta softens and intensifies in the oven, and the chili honey adds a bold, sweet-spicy finish. They’re easy to make ahead, bake in minutes, and impress everyone at the table.

Ingredients

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

8 oz (225 g) feta cheese block
6 sheets phyllo pastry, thawed
¼ cup (60 ml) melted butter
2 tbsp chopped fresh parsley
¼ tsp smoked paprika
¼ tsp garlic powder
Pinch of salt and pepper
½ cup honey
1 tsp red pepper flakes (adjust to taste)

Directions

I preheat the oven to 375 °F (190 °C) and line a baking sheet with parchment.
I unfold the phyllo sheets and keep them covered with a damp towel to prevent drying out.
In a small bowl, I combine parsley, paprika, garlic powder, salt, and pepper.
I brush one phyllo sheet with melted butter, sprinkle it with the seasoning mix, then fold it in half. I repeat the buttering and seasoning on the folded sheet.
I place a 1 oz (30 g) slice of feta at one end, fold the sides over, and roll it tightly into a packet. I brush the outside with more butter.
I repeat with the remaining feta and phyllo sheets, then arrange the rolls seam-side down on the baking sheet.
I bake them for 18–20 minutes until they’re crisp and golden.
While they bake, I warm the honey over low heat and stir in the chili flakes, then remove from heat.
Once the rolls come out of the oven, I drizzle them with the chili honey or serve it on the side for dipping.

Servings and Timing

Yield: 8 rolls
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Calories: ~180 kcal per roll

Variations

I sometimes add a sliver of roasted red pepper or sun-dried tomato inside with the feta.
I swap parsley for thyme or mint for a different herb twist.
For extra richness, I mix a little cream cheese with the feta.
I use olive oil instead of butter for a dairy-light option.
I sprinkle sesame seeds on top before baking for extra crunch.

Storage/Reheating

I store any leftover rolls in the fridge for up to 2 days. To reheat, I place them in a 350°F oven for 8–10 minutes to restore crispness. I don’t recommend microwaving, as it softens the pastry.

FAQs

Can I make these ahead of time?

Yes—I assemble the rolls in advance and refrigerate them until ready to bake. I brush them with butter just before baking.

Can I use crumbled feta instead of a block?

I prefer a block for clean slices, but crumbled feta can work if I press it into a firm shape before rolling.

Is the chili honey very spicy?

Not overly—it’s sweet with a subtle heat. I adjust the flakes to my taste or serve it on the side.

Can I freeze them?

Yes—I freeze the unbaked rolls on a tray, then transfer to a bag. I bake from frozen, adding a few extra minutes.

What’s the best way to cut the feta?

I use a sharp knife or bench scraper to slice it into 8 even portions, about 1 oz each.

Conclusion

These Oven-Fried Feta Rolls with Chili Honey are one of my favorite appetizers—salty, flaky, creamy, and just a little spicy. Whether I’m entertaining guests or craving something indulgent yet simple, these are always a hit. Serve them warm, golden, and ready to dip—they won’t last long.