Ingredients
- 8 ounces feta cheese, cut into 10–12 thick sticks
- 10–12 sheets phyllo dough
- ¼ cup olive oil or melted butter
- 1 teaspoon dried oregano or dried thyme
- ¼ cup hot chili honey, or to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Separate phyllo sheets and keep covered with a clean kitchen towel to prevent drying.
- Lay one sheet of phyllo on a flat surface, brush lightly with olive oil or melted butter, and sprinkle with dried oregano or thyme.
- Place one feta stick near the bottom edge, fold sides inward, and roll tightly into a neat roll.
- Repeat for remaining phyllo sheets and feta sticks, placing rolls seam-side down on the prepared baking sheet.
- Brush tops lightly with oil or butter and bake for about 18 minutes until golden brown and crisp.
- Drizzle hot chili honey over the baked rolls and let cool slightly before serving.
Notes
- Add crushed red pepper flakes inside rolls for extra heat.
- Mix lemon zest with feta for brighter flavor.
- Use fresh herbs like dill or parsley in place of dried herbs.
- Store leftovers in an airtight container in the refrigerator up to 3 days.
- Reheat in a hot oven to restore crispness; avoid microwave reheating.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer/Snack
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 5g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
