Baked Feta Phyllo Rolls
These Baked feta phyllo rolls are the perfect appetizer for your Mediterranean meal or on a charcuterie board. Phyllo rolls filled with a herbed feta filling with some chili oil and a drizzle of honey. It’s crispy, tangy, cheesy with a hint of spice and sweetness. Serve with a chili garlic dipping sauce or yogurt dip for perfection! You can even make these from before and just pop it in the oven when ready to eat!
Happy Cooking!
Servings: 18-20 rolls
Prep Time: 20-30 mins
Baking Time: 16-18 mins
Total Time Taken: 45 mins
Ingredients:
9-10 Phyllo sheets
1/4 cup Chili oil; click here for a homemade recipe.
8 oz Feta crumbles
1.5-2 tsp dried dill
1.5 tsp Za’atar seasoning
1/2 tsp Garlic powder
1/2 tsp Pepper
1/2 tsp paprika
2 tbsp chopped parsley
Honey to drizzle
Directions:
Thaw phyllo sheets by keeping them at room temperature. Preheat the oven to 425F. Prepare a baking tray by lining it with parchment and keep.
Add crumbled feta, parsley leaves, pepper, za’atar, paprika, garlic powder, and dill to a mixing bowl. Mix it together till combined and the filling is ready.
Cut phyllo sheets in half vertically. Work with one cut sheet at a time, keeping the rest covered with a damp towel.
Brush chili oil along the edges of the sheets.
Place a little of the feta mixture, about 2-2.5 tbsp, an inch away from the bottom edge of the phyllo sheet.
Preparing the rolls- see the video to help with it, it’s similar to rolling a burrito. Using the bottom edge roll the phyllo sheet over the filling till about half its length. If any filling comes out, tuck it in. At about the halfway point, fold the sides of the sheet over the roll to seal it close. Continue rolling the roll till the end. The chili oil helps to keep it sealed. at
Place the rolls on the prepared baking tray. Brush chili oil over the rolls.
Bake at 425F for 16-18 mins, flipping it midway.
When it’s out of the oven, drizzle some honey over it.
Serve with chili garlic dipping sauce or everything bagel yogurt dip.
Notes/Tips:
Keep phyllo sheets covered when not working with them or they will dry out.
You can prepare the rolls and keep them from before. Keep them in an airtight bag in the freezer for up to 2 weeks. Brush with chili oil and bake, no need to thaw. The baking temperature will be 400F for 18-22 mins then.
Make sure the sides are sealed closed when preparing the rolls so the filling does not ooze out.
You can use any chili oil you have on hand if you don’t want to make it. I wouldn’t recommend using plain olive oil as chili oil adds a lot of flavor.
