Ingredients
Scale
- 8 sheets phyllo dough (thawed if frozen)
- 8 oz. crumbled feta cheese (Greek or Bulgarian preferred)
- 4 tablespoons unsalted butter (melted)
- 1/4 cup honey
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1/4 teaspoon freshly ground black pepper
- Fresh thyme leaves (optional, for garnish)
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper. Melt butter and set aside with a pastry brush.
- In a medium bowl, combine crumbled feta, oregano, and black pepper, mixing gently with a fork.
- Unroll phyllo dough and cover immediately with plastic wrap topped with a lightly damp towel.
- Place one phyllo sheet on a clean surface, brush with melted butter, top with another sheet, and brush again with butter.
- Cut the double-layered phyllo lengthwise into four equal strips using a sharp knife.
- Place 2 tablespoons of feta mixture at the bottom of each strip, fold sides inward, then roll upward tightly.
- Place rolls seam-side down on prepared baking sheet, spacing 2 inches apart.
- Repeat layering and rolling process with remaining phyllo and feta to make 8 rolls total.
- Brush tops of all rolls lightly with olive oil for golden color.
- Bake for 16-20 minutes, rotating pan halfway through, until golden brown and crispy.
- While rolls bake, combine honey and red pepper flakes in a small bowl, stirring well.
- Remove rolls from oven and cool for 3-4 minutes to let filling set.
- Transfer to serving platter, drizzle generously with chili honey, garnish with fresh thyme if desired, and serve immediately.