French onion Feta Phyllo Rolls- A French Mediterranean fusion appetizer recipe
Indulge in a tantalizing twist on a classic phyllo feta appetizer adding a delicious caramelized french onion filling to the mix. These French Onion Feta Phyllo Rolls recipe will become your new favorite appetizer. These savory delights combine the rich flavors of caramelized onions with the tanginess of Feta cheese, all wrapped in delicate layers of golden, crispy phyllo pastry. The nigella seeds add a savory crunch with the honey on top balances all the flavors. Perfect for any occasion, whether it's a cozy night in or a gathering with friends, these irresistible rolls are sure to impress. Follow along for an easy-to-follow recipe that will elevate your appetizer game to new heights. Let's roll into culinary bliss with this delightful fusion of French and Mediterranean flavors!
Happy Cooking!
Servings: About 20-22 pieces
Prep Time: 15-20 mins
Cooking Time: 30-40 mins
Baking Time: 18-25 mins
Total Time: 1-1.5 hours
Ingredients:
For the Onion filling:
2 tbsp Olive oil
3 medium yellow onions finely chopped
1 tbsp garlic powder
2 tbsp red wine vinegar
2 tbsp balsamic vinegar
1 tbsp chilli flakes
1 tbsp brown sugar
2 tbsp water
1-2 tsp Salt to taste
1/2 tsp pepper
To make the cups:
8 oz roll phyllo sheets
8 oz feta cheese block
About 6 oz melted butter
1 tbsp nigella seeds (kalonji)
Fresh herbs to garnish- I used chopped chives
Honey to drizzle
Directions:
Onion filling- In a pan heat up olive oil on low flame. Add the onions and cook it on low flame. Cook till it starts to caramelize. Keep stirring it in intervals so that it does not burn.
In about 12-15 mins the onions should be light brown.
Add the brown sugar, garlic powder, chili flakes, salt, and pepper. Mix it well.
Add the balsamic, red wine vinegar, and water & mix it.
Keep cooking it for 5-10 mins on a low flame and it will start to thicken. Cook till the consistency is thick and not too liquid so it’s spreadable.
Let the filling cool.
Wrap the feta cheese in a paper towel to soak excess water. Let it sit for 10 minutes and then cut in thin strips.
Preheat the oven to 375F.
If you have a 16 oz roll, cut the roll in half lengthwise and store the rest away. Take a phyllo roll (8 oz) and divide the number of sheets in half. Divide the halves in half further so you have 4 quarters. Spread some melted butter on two of the quarters and top it with the remaining quarters. You should have 2 phyllo rectangles with butter spread inside.
Top the two phyllo rectangles with the onion filling.
Place feta strips along the length of the phyllo rectangles. Roll the phyllo over the feta strips and tightly into a roll.
Cut the phyllo roll into about 10-12 rounds.
Brush some melted butter in the cupcake tray.
Place a circle in each cupcake space. Brush more melted butter over each roll. Sprinkle with nigella seeds.
Bake at 375F for 18-22 mins till the phyllo is golden brown.
Top with fresh chives, honey, and serve warm.
Notes/Tips:
The filling stays well in the fridge for up to 2 weeks.
I have made these and had them the day after- just reheat them in the oven again and keep them stored in an airtight container.
Make sure to brush butter on the pan and the top so that it cooks well becomes crispy and is easy to take out.
Keep phyllo sheets covered so they don’t dry out.
