Ingredients
Equipment
Method
- In a mixing bowl, combine crumbled feta, ricotta, and optional fresh thyme leaves. Blend until smooth and creamy.
- Carefully cut the phyllo sheets in half lengthwise, keeping them covered with a damp towel to prevent drying out.
- Preheat your oven to 400°F (200°C). Brush a phyllo strip lightly with melted butter or olive oil, and spoon some filling at one end. Fold the sides in and roll tightly, placing seam-side down on a baking sheet.
- Brush the tops of assembled rolls with more olive oil or butter. Bake for 15–20 minutes until golden brown and flaky.
- In a small saucepan, gently warm honey with red chili flakes over low heat for about 1–2 minutes to infuse the honey with spice.
- Drizzle the warm chili honey over the baked feta rolls or serve it on the side for dipping. Garnish with fresh thyme leaves if desired.
- Serve with a side of Greek yogurt for a creamy contrast. Always keep phyllo sheets covered to prevent drying out and monitor baking closely for crispiness.
Nutrition
Notes
Serve with a side of Greek yogurt for a creamy contrast. Always keep phyllo sheets covered to prevent drying out and monitor baking closely for crispiness.