This recipe for Oven Fried Feta Rolls with Chili Honey is one of those snacks that announces itself the moment it comes out of the oven: crisp, golden filo, a tangy, creamy interior and a sticky, spicy-sweet drizzle that keeps everyone reaching for one more. I first discovered a similar idea while flipping through a cookbook on Mediterranean small plates; after a few trials at home I simplified the assembly and perfected the chili-honey finish. Now these rolls are a regular on my entertaining rotation because they come together quickly and feel special without being fussy.

What makes these parcels so memorable is the contrast—delicate, paper-thin filo that bakes up with a satisfying crackle around a creamy, salty feta filling brightened with fresh dill and a whisper of garlic. The chili-honey, warmed with a touch of butter and cumin, bridges sweet and savory, creating a beautiful glaze for dipping or drizzling. They’re perfect for weekday nibbling, a cocktail party, or as a starter to a larger Mediterranean-inspired meal.

Ingredients

• Feta cheese (8 ounces): Choose a block-style Greek feta sold in brine for the best texture and tang. Drain and crumble it with your fingers for rustic texture; avoid pre-crumbled if possible.
• Fresh dill (2 tablespoons): Finely chopped fresh dill brightens the salty feta—look for fragrant, vibrant fronds; dried dill will work but use about 2 teaspoons instead.
• Garlic (1 clove): Grated or very finely minced to disperse flavor without big bits; use a microplane for the best incorporation into the cheese.
• Phyllo dough (16–20 sheets): Thaw in the refrigerator overnight or on the counter per package instructions. Keep covered with a damp towel to prevent drying while you work.
• Extra virgin olive oil (about 1/4 cup total plus extra for brushing): Use a good-quality, fruity olive oil to brush the layers and for the sauce base—this helps the filo brown evenly.
• Salted butter (1 tablespoon): Adds richness to the chili-honey sauce and helps the honey thin into a glossy drizzle; you can use unsalted plus a pinch of salt if preferred.
• Chili flakes (1–2 teaspoons): Adjust heat to taste; 1 teaspoon for gentle warmth, 2 teaspoons for pronounced kick.
• Cumin seed (1/2 teaspoon): Toast lightly then crush to release aroma; pairs beautifully with honey and adds a warm, savory note.
• Honey (1/3 cup): Use a runny, mild-flavored honey so it melts smoothly into the warm butter and oil—clover or orange blossom are great choices.

Instructions

Prepare the oven and baking sheet:Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Setting the oven hot ensures the filo puffs and browns quickly rather than steaming and turning limp.Mix the filling:In a medium bowl, crumble 8 ounces of feta and stir in 2 tablespoons finely chopped dill and 1 grated garlic clove. Taste—depending on your feta’s saltiness you may not need extra salt. The filling should be moist but not wet; the oil brushed on the phyllo will add fat needed for richness.Roll the parcels:Place one sheet of thawed phyllo on a clean work surface and fold it in half crosswise to form a rectangle. Keep the remaining filo covered with a damp towel while you work. Brush the sheet lightly with olive oil, concentrating around the edges. Spoon about 1 rounded tablespoon of the feta mixture along the short end, fold side edges in, and roll up burrito-style, sealing the final seam by placing it seam-side down on the lined baking sheet. Repeat to make 12–16 rolls. The sealed seam prevents the filling from escaping and keeps the rolls tidy.Brush and bake:Brush the tops of the rolls with additional olive oil for deep browning. Bake in the preheated oven for 20 minutes, rotating the pan halfway if your oven runs uneven, until the parcels are golden and crisp. Visual cues: tops should be deep honey brown and shells should crack slightly when tapped.Make the chili-honey:While rolls bake, warm 1 tablespoon salted butter and 1 tablespoon olive oil in a small skillet over medium heat. Add 1–2 teaspoons chili flakes and 1/2 teaspoon cumin seed and cook for 1–2 minutes until fragrant, careful not to burn the spices. Remove from heat and stir in 1/3 cup honey—this thins the honey into a glossy sauce ideal for drizzling or dipping.Serve warm:Transfer baked rolls to a platter and serve immediately with the warm chili-honey for dipping or drizzling. The contrast of hot brittle filo and warm, sticky honey is at its best fresh from the oven.

Storage Tips

To keep the crispness as long as possible, store cooled rolls in an airtight container lined with paper towels in the refrigerator for up to 3 days—replace the paper towel if it becomes damp. For longer storage, freeze unbaked rolled parcels on a tray until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 6–10 minutes to the bake time and tenting with foil if the tops brown too quickly. Reheat baked rolls in a 350 degrees F oven for about 8–10 minutes to revive crispness; avoid the microwave which softens the filo.

Ingredient Substitutions

If you don’t have feta, use ricotta mixed with grated Parmesan for a milder, creamier interior—use about 1 cup ricotta plus 2 tablespoons grated Parmesan. For a dairy-free version, substitute firm crumbled tofu pressed and tossed with a tablespoon of lemon juice, 1 tablespoon nutritional yeast and salt to mimic tang; note this will alter both flavor and texture. If you’re out of dill, try finely chopped mint or parsley for a green, herbaceous lift. Swap chili flakes for a pinch of smoked paprika for a milder, smoky finish.

Serving Suggestions

Present the rolls on a large platter with a small bowl of warm chili-honey in the center for dipping and a scattering of extra chopped dill for color. They pair beautifully with a fresh cucumber-tomato salad, olives and charred lemon wedges for squeezing. For a heartier spread, serve alongside roasted vegetables, grilled meats or a bright orzo salad. Garnish with flaky sea salt and a drizzle of high-quality olive oil for an elegant finish.

Cultural Background

These parcels are inspired by Mediterranean and Middle Eastern uses of filo (phyllo) pastry—light, layered dough traditionally used in dishes like börek, baklava and spanakopita. Feta and herbs are a classic Greek combination, and the integration of honey and warm spices reflects broader regional tastes for sweet-savory contrasts. While baked not fried, the approach echoes street-food snacks across the region where pastries are stuffed with cheese, meat or greens and enjoyed hot with simple sauces.

Seasonal Adaptations

In spring and summer, fold in minced spring onions and a handful of chopped fresh young spinach to the filling for freshness and added color. In autumn, swap dill for chopped thyme and stir in a tablespoon of pureed roasted pumpkin into the cheese for an earthy twist. For winter gatherings, serve the rolls with a spiced honey infused with orange zest and a cinnamon stick gently warmed into the sauce for holiday warmth.

Meal Prep Tips

For stress-free entertaining, assemble rolls up to 24 hours ahead and keep them covered in the refrigerator on the sheet pan. Alternatively freeze assembled unbaked parcels, spaced on a tray until firm, then transfer to a labeled bag. When ready to cook, bake straight from the fridge or freezer and prepare the chili-honey while they bake. The honey sauce can be made earlier and gently rewarmed just before serving. Use shallow airtight containers for transport, stacking with parchment between layers to maintain crisp edges.

These little parcels are proof that simple ingredients and a few thoughtful techniques yield something undeniably satisfying—give them a try, and let them become a new favorite at your table.