A crispy, tangy snack of feta cheese wrapped in phyllo dough and drizzled with a chili honey glaze.
Ingredients
Scale:
8 oz Feta cheese (block)
1 package (16 oz) Phyllo dough
½ cup Olive oil (for brushing)
¼ cup Honey
1 tsp Red chili flakes (adjust to taste)
1 tbsp Fresh lemon juice
Salt (to taste)
Pepper (to taste)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small saucepan over low heat, combine the honey, red chili flakes, and lemon juice. Stir until the honey is warmed and the chili flakes are well incorporated. Set aside to cool slightly.
Unroll the phyllo dough and keep it covered with a damp cloth to prevent drying out.
Lay one sheet of phyllo dough on a clean surface and brush lightly with olive oil. Place a second sheet on top and brush with more olive oil to create a sturdy base.
Cut the layered phyllo into rectangles, approximately 3 inches by 6 inches.
Place a piece of feta cheese at one end of each rectangle. Season with salt and pepper to taste. Fold the sides of the phyllo over the cheese, then roll tightly to encase it fully. Repeat with the remaining cheese and phyllo.
Place the rolls seam-side down on the prepared baking sheet. Brush the tops with olive oil for extra crispiness.
Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
Remove from the oven and drizzle with the chili honey glaze. Serve warm and enjoy!
