Ingredients
Scale
- 8 sheets of phyllo pastry
- 200 g feta cheese, crumbled
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1 teaspoon lemon zest
- Freshly ground black pepper to taste
- 3 tablespoons olive oil, divided
- 1/4 cup honey
- 1 tablespoon chili flakes
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, combine the crumbled feta, dill, mint, lemon zest, and a generous pinch of black pepper. Mix well.
- On a clean surface, lay out one sheet of phyllo pastry and brush lightly with olive oil. Place another sheet on top and brush it with oil as well.
- Cut the layered phyllo sheets into 4 equal strips lengthwise.
- Spoon approximately one tablespoon of the feta mixture onto the end of each strip. Fold the sides over and roll up into a cylinder, sealing the filling inside.
- Place the rolls seam-side down on the baking sheet and lightly brush the tops with olive oil.
- Bake in preheated oven for 18-20 minutes or until golden brown and crispy.
- Meanwhile, prepare the chili honey by warming honey, chili flakes, and lemon juice in a saucepan over low heat until slightly runny.
- Remove the rolls from the oven, let cool slightly, and drizzle with warm chili honey before serving.
Notes
Use fresh herbs for the best flavor. You can adjust the chili flakes for desired spiciness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg