If there’s one appetizer that brings both elegance and comfort to the table, it’s these Feta Rolls with Chili Honey. They’re crispy on the outside, creamy and herby inside, and drizzled with a golden, spicy-sweet honey glaze that keeps everyone reaching for seconds.
With just a few simple ingredients — flaky phyllo pastry, crumbly feta, and a quick homemade chili honey — you get a bite that’s light, crunchy, and full of flavor.
Table of Contents
Why You’ll Love This Feta Rolls
This recipe feels like it came straight out of a Mediterranean café — light, flavorful, and made with ingredients you probably already have.
- Flaky, golden pastry with creamy feta filling
- Perfect balance of sweet, spicy, and salty
- Easy to prep ahead for parties or gatherings
- Bakes beautifully — no deep frying needed
- Simple ingredients, big flavor payoff
- Delicious served warm or room temperature
When I first made these, it was for a backyard cookout. My wife asked for “something fancy but not fussy,” and I threw together feta, herbs, and honey on a whim.
By the end of the night, people were scraping the plate clean — and now, they’ve become a go-to for family gatherings, game days, and holiday parties.
Ingredients You’ll Need
Every ingredient in this recipe works to build layers of flavor and texture — creamy, crunchy, and sweet with just the right amount of heat.
Main Ingredients
- 8 sheets 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
For the Chili Honey
- ¼ cup honey
- 1 tablespoon chili flakes
- 1 tablespoon lemon juice
Optional Add-Ons or Substitutes
- Add a teaspoon of sesame seeds before baking for crunch
- Replace chili flakes with harissa for deeper spice
- Use goat cheese instead of feta for a milder flavor
- Add minced garlic to the filling for savory depth
- Drizzle with balsamic reduction for extra tang
- Swap dill for parsley if preferred
Step-by-Step Instructions
These rolls come together easily and bake into golden, crisp perfection — just don’t forget the honey drizzle!
- Preheat oven: Set to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the filling: In a bowl, mix crumbled feta, dill, mint, lemon zest, and black pepper until combined. (No salt needed — feta brings enough of that!)
- Layer the pastry: Lay one sheet of phyllo on a clean surface. Brush lightly with olive oil, then place another sheet on top. Repeat until you have four layers.
- Fill and roll: Spoon a line of feta mixture along one edge. Roll tightly into a log, folding in the sides as you go to seal. Repeat with remaining pastry and filling.
- Bake: Place rolls on the prepared tray. Brush tops with olive oil and bake 18–20 minutes until crisp and golden brown.
- Make the chili honey: While baking, warm honey, chili flakes, and lemon juice in a small pan over low heat for 2 minutes. (Don’t boil — just infuse.)
- Finish: Drizzle warm chili honey over the hot rolls before serving.
Quick Reminders:
- Keep phyllo covered with a damp towel to prevent drying.
- Brush lightly with oil — too much makes them soggy.
- Roll tightly so they stay crisp inside and out.
- Let them cool for 5 minutes before cutting or serving.
Expert Tips for Success
Making the perfect crispy feta roll is all about balance — here’s how to nail it every time.
- Use room-temperature feta for smoother blending.
- Don’t overfill — too much cheese can burst the pastry.
- Add a drizzle of olive oil between phyllo layers for the best crunch.
- Bake on the middle rack for even browning.
- Serve immediately for peak crispness.
- For bite-size appetizers, cut rolls in half before baking.
- Want extra spice? Stir a bit of cayenne into the honey glaze.
If you’re a fan of rich, cheesy bites like this, check out my Whipped Feta recipe — it’s a silky dip that pairs beautifully with pita or roasted veggies.
Serving Suggestions
These feta rolls are endlessly versatile. Serve them as an appetizer, party snack, or even a light lunch.
- Pair with a fresh cucumber salad or tomato bruschetta
- Serve alongside a mezze platter with olives and hummus
- Drizzle with extra chili honey before plating for presentation
- Enjoy with roasted veggies or a warm soup
- Try them next to my Onion and Goat Cheese Tarts for an elegant spread
- For a fruity contrast, serve with Apricot and Goat Cheese Appetizers at brunch
When I serve these at gatherings, I always sprinkle a few chili flakes on top just before setting them out. That sweet-spicy aroma draws everyone to the platter before they’ve even tasted them.
Storing and Reheating
These feta rolls store surprisingly well — just keep that honey drizzle for serving time.
How to Store It
- Cool completely before refrigerating.
- Store in an airtight container for up to 3 days.
- Freeze unbaked rolls for up to 2 months — brush with oil and bake from frozen.
- Keep chili honey separate until ready to serve.
How to Reheat It
- Reheat baked rolls in the oven at 350°F for 8–10 minutes.
- Avoid microwaving — it makes them soft.
- Warm chili honey gently before drizzling.
- For extra crispness, broil for 1–2 minutes before serving.
Even after reheating, they’ll stay flaky and full of flavor — just as delicious as the day they were made.
Nutrition (Per 2 Rolls)
- Calories: 285
- Protein: 8 g
- Fat: 16 g
- Carbohydrates: 28 g
- Sugars: 10 g
- Fiber: 1 g
- Sodium: 320 mg
These numbers are estimates, but they’ll give you a good sense of how light and balanced this dish is — indulgent, but not over the top.
Frequently Asked Questions
Can I use puff pastry instead of phyllo?
Yes — puff pastry will give you a thicker, more buttery roll, though it won’t be quite as crisp.
Can I make these ahead?
Absolutely. Assemble them a day ahead and refrigerate. Bake just before serving for the best texture.
How spicy is the chili honey?
It’s mild to medium — adjust the chili flakes to your preference.
Final Thoughts
These Feta Rolls with Chili Honey are that perfect mix of simple and sophisticated — the kind of snack that impresses without any stress. Crisp pastry, creamy feta, and a drizzle of sweet heat make each bite unforgettable.
- Keep your phyllo thin and crispy with light oiling.
- Balance the spice with honey and lemon.
- Always serve them warm for the best flavor.
They’re the kind of appetizer that brings everyone together, talking and smiling around the table. If you loved this one, check out my Whipped Feta or Onion and Goat Cheese Tarts next — both pair perfectly with this Mediterranean-inspired flavor.
Feta Rolls with Chili Honey
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix crumbled feta, dill, mint, lemon zest, and black pepper.
- Lay one sheet of phyllo on a clean surface. Brush with olive oil and layer another sheet on top. Repeat until there are four layers.
- Spoon a line of the feta mixture along one edge and roll tightly into a log, folding in sides to seal. Repeat with remaining pastry and filling.
- Place rolls on the baking tray. Brush tops with olive oil and bake for 18–20 minutes until golden and crisp.
- While rolls bake, warm honey, chili flakes, and lemon juice in a small pan over low heat for 2 minutes. Do not boil.
- Drizzle warm chili honey over the hot rolls before serving.
Nutrition
Notes
- Chili honey spice level can be adjusted to taste.
- Keep phyllo pastry covered to prevent drying while working.
