Oven Fried Feta Rolls With Chili Honey

The first time I made these feta rolls, I'd invited friends over for what I called a "Greek tapas night" and completely underestimated how quickly they would disappear. People were actually reaching across the table to grab the last ones while they were still too hot to eat properly. Now I always double the batch, because something about that crunch followed by the creamy center makes people forget their manners.

My grandmother used to make something similar with leftover filo from her spanakopita days, always telling me that the best appetizers are the ones you can eat with one hand while holding a drink with the other. I've found that to be absolutely true at every party since. These rolls have that magical quality where people instinctively know they're about to eat something good before they even take a bite.

Ingredients

• 200 g feta cheese: Go for a good quality Greek feta that crumbles easily but still holds together when mixed
• 100 g cream cheese, softened: This creates that velvety texture that binds everything together beautifully
• 2 tbsp fresh parsley, finely chopped: Fresh herbs make all the difference here, dried ones just won't give you that bright pop
• 1 tbsp fresh dill, finely chopped: Dill and feta are best friends, don't skip this partnership
• 1 tsp lemon zest: This cuts through the richness and wakes up the whole filling
• Freshly ground black pepper, to taste: Just enough to highlight the other flavors without competing
• 6 sheets filo pastry: Keep these covered with a damp towel while you work, they dry out incredibly fast
• 2 tbsp olive oil (plus extra for brushing): A light coating is all you need for golden perfection
• 3 tbsp honey: The sweetness balances the salty feta in the most perfect way
• 1–2 tsp chili flakes (to taste): Start with less, you can always add more heat but you can't take it away
• 1 tsp fresh lemon juice: Just a squeeze keeps the honey from becoming cloyingly sweet

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper, setting the stage for easy cleanup later

Make the filling:

In a medium bowl, combine feta, cream cheese, parsley, dill, lemon zest, and black pepper, mixing until fairly smooth but still leaving some small feta chunks for texture

Layer the filo:

Place one sheet of filo on a clean surface, brush lightly with olive oil, top with another sheet and brush again, repeat until you have three stacked sheets, then cut the stack in half lengthwise to make two long strips

Roll them up:

Place about 2 tablespoons of cheese mixture near one end of each strip, fold the sides over the filling, then roll up tightly like a spring roll, sealing the edge with a tiny bit of oil if needed

Repeat and arrange:

Continue with remaining filo and filling to make 12 rolls total, placing them seam-side down on the prepared baking sheet and brushing tops with olive oil

Bake until golden:

Cook for 16–18 minutes until they're deeply golden and audibly crisp, checking them at the 14-minute mark since ovens vary

Make the spicy honey:

While rolls bake, combine honey and chili flakes in a small saucepan over low heat, warming gently for 2–3 minutes, then stir in lemon juice and remove from heat

Finish and serve:

Drizzle the warm chili honey over the baked feta rolls immediately and serve while they're still hot and the honey is still fluid

Save

Last summer, I made these for a rooftop gathering and watched a friend who claims to hate feta eat four of them without realizing what was inside. Sometimes the best way to get people to try new things is to wrap them in something fried and drizzle them with honey.

Working With Filo

Filo can seem intimidating if you've never worked with it before, but here's the thing about it that nobody tells you, it's actually very forgiving of mistakes. If a sheet tears, just patch it with another piece and keep going, since you're layering multiple sheets anyway anyway. The key is working quickly and keeping that damp towel over the stack.

Make Ahead Strategy

You can assemble these rolls up to 24 hours ahead and store them unbaked in the refrigerator, covered tightly with plastic wrap. When you're ready to bake, add about 2 minutes to the cooking time since they'll be cold. The filling actually develops more flavor overnight, so this is one of those rare cases where meal prepping actually improves the result.

Serving Suggestions

These work beautifully as part of a larger meze spread with hummus, olives, and some fresh vegetables. They're also substantial enough to serve as a light lunch alongside a simple green salad dressed with nothing more than lemon and olive oil.

• Consider adding some toasted sesame seeds to the top for extra crunch and visual appeal
• A small bowl of plain Greek yogurt on the side can help cool down the heat for sensitive guests
• These reheat surprisingly well in a toaster oven, though they're definitely best fresh from the oven

Save

There's something deeply satisfying about serving food that makes people instinctively happy, and these feta rolls hit that mark every single time.

Recipe FAQs

→ Can I make these ahead of time?

Yes, you can prepare the rolls up to 4 hours in advance and refrigerate until ready to bake. The chili honey drizzle should be made fresh just before serving for best flavor and texture.

→ What's the best way to work with filo pastry?

Keep filo pastry covered with a damp cloth while working to prevent it from drying out. Work quickly and brush each layer with oil before adding the next sheet to ensure proper crispiness when baked.

→ How do I adjust the spiciness level?

Start with 1 teaspoon of chili flakes and taste the honey mixture. Add more gradually until you reach your desired heat level. You can also use milder chili flakes for less heat.

→ Can I freeze these feta rolls?

Yes, bake the rolls first, then freeze them in an airtight container for up to 2 months. Reheat in a 180°C oven for 10-12 minutes until crisp and warmed through.

→ What herbs work best with feta?

Fresh parsley and dill are traditional, but mint, oregano, or thyme also pair beautifully with feta cheese. Choose herbs that complement the Mediterranean flavors.