Ingredients
Scale
- 1 package (about 8 ounces) of feta cheese, crumbled
- 1 cup shredded mozzarella cheese (optional, for extra creaminess)
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 8 sheets of phyllo dough, thawed
- 1/4 cup unsalted butter, melted (or use olive oil for a lighter option)
- 1/2 cup honey
- 1 teaspoon red chili flakes (adjust to taste)
- 1 tablespoon lemon juice
- 1/2 teaspoon smoked paprika (optional, for a smoky depth)
Substitution suggestions: You can swap mozzarella for ricotta for a softer filling, and if you don’t have phyllo dough, spring roll wrappers can work in a pinch. For a vegan version, try tofu feta and maple syrup instead of honey.
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This step always makes me think of Mama Lou carefully arranging her trays, making sure everything had space to bake evenly.
- In a medium bowl, combine the crumbled feta, shredded mozzarella (if using), parsley, oregano, black pepper, and smoked paprika. Mix gently to keep the cheese texture intact.
- Lay one sheet of phyllo dough on a clean surface and brush it lightly with melted butter or olive oil. Place another sheet on top and brush again. Repeat until you have 4 layers stacked together.
- Cut the stacked phyllo sheets into 3-inch wide strips. Place about a tablespoon of the cheese mixture near one end of each strip.
- Gently roll the strip over the filling, folding in the sides as you go, creating a tight roll. Brush the outside with more butter or oil to ensure a golden finish.
- Place the rolls seam-side down on the prepared baking sheet. Repeat with the remaining phyllo and cheese filling.
- Bake for 20-25 minutes, or until the rolls are golden and crisp. The smell at this point will fill your kitchen with that irresistible aroma that always made me run to the oven as a kid.
- While the rolls bake, prepare the spicy chili honey. In a small saucepan over low heat, warm the honey, stirring in the red chili flakes and lemon juice. Let it infuse for 5 minutes, then remove from heat.
- Once the rolls are done, let them cool for a few minutes, then drizzle generously with the warm chili honey.
- Serve immediately, or keep warm in the oven on low heat until ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
