Description
Golden, flaky phyllo dough wraps a creamy feta and dill filling, baked to crisp perfection and drizzled with a tangy sweet-spicy chili honey. Ideal as an appetizer or snack for balanced savory and sweet flavors.
Ingredients
12 sheets thawed phyllo dough
1 cup crumbled feta cheese
1/4 cup chopped fresh dill
1 clove garlic, grated
2 tablespoons olive oil, divided
1 teaspoon chili flakes (adjust to taste)
1/2 teaspoon toasted cumin seeds
2 tablespoons honey
1/4 teaspoon smoked paprika
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a bowl, combine feta, dill, and garlic until well mixed.
Brush a phyllo sheet with olive oil, fold in half lengthwise, and spoon 1-2 tablespoons of feta mixture near the bottom edge.
Roll up tightly and place seam-side down on the baking sheet. Repeat with remaining phyllo sheets.
Brush the tops of the rolls with remaining olive oil. Scatter chili flakes and cumin seeds evenly over the rolls.
Bake for 15-18 minutes until golden and crisp, rotating halfway for even baking.
In a small bowl, mix honey with smoked paprika until smooth. Let the rolls cool slightly before drizzling with glaze.
Notes
Keep phyllo dough covered with a damp towel to prevent drying while working.
For extra crunch, brush a second thin layer of olive oil after baking.
Substitute tarragon for dill or add 1/4 teaspoon lemon zest for brightness.
Store in an airtight container at room temperature for up to 3 days. Reheat for 3 minutes for optimal crispiness.
- Prep Time: 25
- Cook Time: 20
- Category: appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 roll + 1 tsp glaze
- Calories: 145
- Sugar: 4g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg