Feta Chili Rolls (Print Version)
Phyllo rolls packed with feta and ricotta, baked till crunchy and drizzled with warm chili honey.
# Ingredients:
→ Rolls
01 -
60 ml olive oil or melted butter for brushing
02 -
1 teaspoon fresh thyme leaves, chopped fine (totally your call)
03 -
6 sheets of phyllo pastry, thawed if it’s frozen, sliced lengthwise into 12 ribbons
04 -
225 g feta, crumbled up
05 -
240 g ricotta cheese
→ Chili Honey
06 -
0.5 teaspoon chili flakes
07 -
60 ml mild honey
# Steps:
01 -
Once rolls are out of the oven, let them chill for a bit. Finish by drizzling the warm chili honey over the top, or pop it on the side for dipping. Sprinkle more thyme if you feel fancy.
02 -
As the rolls are cooking, gently heat the honey in a tiny pan on the stove. Toss in chili flakes and let it hang out for a minute or so, then take it off the heat.
03 -
Give the tops a good brush with some melted butter or oil. Bake for around 15–20 minutes until you see a crisp, golden color.
04 -
Get your oven going at 200°C and line a baking tray with some parchment. Lay a strip of pastry down, brush on a bit of olive oil or butter, then spoon a tablespoon of cheese mix onto one end. Tuck in the sides, roll it up nice and snug, and put it seam-down on the tray. Do this with the rest.
05 -
Open up the pastry sheets and make sure to cover them with a damp towel while you work. Slice each sheet longways so you have 12 skinny strips.
06 -
Throw your crumbled feta, ricotta, and a pinch of thyme (if you want) in a bowl. Stir it all together till it looks smooth and holds together.
# Notes:
01 -
Don’t forget to keep the phyllo under a damp towel or you’ll end up with torn, dried out bits.
02 -
Like it hotter or milder? Just tweak how much chili you toss in the honey.
03 -
If you want, shape the rolls ahead and stick ‘em in the fridge before baking.
04 -
Good feta changes everything – go for the best you can get.
05 -
Swap the ricotta for goat or cream cheese if you feel like mixing things up.