Oven Fried Feta Chili Honey

Oven fried feta rolls with chili honey have quickly become a go-to for gathering nights because they strike the perfect balance between crisp, creamy, tangy, and sweet heat—a serious crowd-pleaser that feels both special and effortless. Whether you’re craving something outside the usual appetizer rotation or just want a snack everyone will fight over, these rolls invite you to experience feta in a whole new light.

I made these for a last-minute brunch and guests kept asking for the recipe. That sweet heat chili honey makes everything addicting—I spoon a little extra on mine every time.

Gather Your Ingredients

• Feta cheese, crumbled: This is the star ingredient. Look for a block of feta in brine for best flavor and creaminess.
• Phyllo dough, thawed: Go for fresh and keep it covered with a damp towel to prevent drying.
• Spinach, chopped (optional): Adds a pop of color and freshness. If using, try baby spinach for tenderness.
• Fresh herbs (such as dill or parsley), chopped: Brightens the filling and balances the feta’s richness.
• Black pepper, freshly cracked: Gives punch and depth.
• Salt: Only a pinch because feta brings plenty of saltiness.
• Egg, beaten: Acts as the glue to seal your rolls so they do not unravel.
• Breadcrumbs: Adds crunch on top. Choose panko breadcrumbs for extra crisp texture.
• Olive oil spray: Helps phyllo turn golden without heaviness. Use a pump spray and apply lightly.
• Honey: Choose a good quality, runny honey for easiest drizzling.
• Chili flakes and lemon juice (for the honey sauce): Just enough to give that hot, sweet zing.

How to Make It

Preheat and Prep:

Set your oven to 375F (190C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.

Prepare the Filling:

Combine the crumbled feta, chopped spinach (if using), fresh herbs, black pepper, and salt in a mixing bowl. Mix until everything is evenly blended and the mixture looks creamy and green flecked.

Layer the Phyllo:

Lay out one sheet of phyllo dough on a clean surface. Brush lightly with olive oil so it stays moist. Stack another sheet on top, repeating the oil brushing for up to three layers. Keep any unused sheets under a damp towel at all times.

Add the Filling:

Place a generous spoonful of the feta mixture at one end of the layered phyllo. Arrange it in a compact strip an inch from the edge for easier rolling.

Form the Rolls:

Carefully roll up the phyllo over the filling into a tight log shape. Fold in the sides as you roll to seal the edges. Use beaten egg to brush along the final edge so it sticks together securely.

Repeat:

Continue layering, filling, and rolling until all your mixture and phyllo sheets are used up. Work efficiently so the dough does not dry out.

Add Crunch:

Place the finished rolls spaced apart on the prepared baking sheet. Brush the tops with a little more olive oil and sprinkle breadcrumbs over generously to cover.

Bake:

Pop into the preheated oven and bake for 20 to 25 minutes until rolls are golden, crisp, and piping hot. Keep an eye out so they do not overbrown.

Make the Chili Honey:

In a small saucepan combine honey, chili flakes, and a splash of lemon juice. Heat gently over low, stirring until everything is warm and infused with heat and citrus. Take off the heat when it starts to bubble at the edges.

Finish and Serve:

As soon as your rolls come out of the oven, drizzle the warm chili honey over while still hot. This lets the sauce seep into the crunchy tops and adds maximum flavor. Serve immediately for best texture.

I always look forward to the moment when everyone crowds around the baking tray as I drizzle the chili honey—my kids attempt to grab the crispiest roll first every single time because that topping is irresistible.

Flavor Boosters

To punch up the flavor, mix extra fresh herbs into the feta, swap in sharper cheeses, or sprinkle toasted sesame seeds on top before baking. The chili honey elevates each bite, but you can also add lemon zest or a dash of smoked paprika to the filling or drizzle for added depth.

Serving Suggestions

Serve these rolls on a platter with extra herbed yogurt sauce for dipping. They also work well cut into smaller pieces to top big green salads or alongside tomato soup. For a brunch spread, add olives and fresh fruit on the side.

Creative Twists

Swap spinach for finely chopped kale or arugula, use ricotta mixed with feta for a softer filling, or try puff pastry instead of phyllo for a more robust appetizer. For a vegan version, use plant-based feta and skip the egg, sealing with olive oil instead. Add sautéed mushrooms or toasted walnuts, or switch up the herbs seasonally.

I have learned the hard way that rushing through rolling leads to cracked dough so take your time and enjoy the process. The chili honey is also delicious on grilled vegetables or roasted chicken if you have leftovers.

Common Questions About This Recipe

→ What type of feta works best?

Use firm feta for easy crumbling and a creamy texture that holds up during baking.

→ Can I add other greens besides spinach?

Yes, try kale or arugula for similar texture; adjust seasoning to taste.

→ How do I keep phyllo dough from drying out?

Cover unused phyllo with a damp cloth while assembling to prevent it from drying out.

→ What's the best way to drizzle chili honey?

Warm the honey mixture slightly and drizzle generously right after baking for best flavor absorption.

→ Can these be prepared ahead?

Assemble rolls in advance, refrigerate, then bake just before serving for maximum crispiness.

→ What pairs well with these rolls?

Serve alongside fresh salads, roasted vegetables, or as part of a festive appetizer platter.