Ingredients
Scale
- 1 package (about 8 sheets) phyllo dough, thawed
- 8 ounces feta cheese, crumbled
- 1/2 cup cream cheese, softened
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1 tablespoon fresh parsley, chopped
- 1 clove garlic, minced
- 2 tablespoons olive oil, plus extra for brushing
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon sea salt
- 1/2 cup panko breadcrumbs
- For the chili honey drizzle:
- 1/4 cup honey
- 1 teaspoon red chili flakes (adjust to taste)
- 1 teaspoon fresh lemon juice
Substitution tips: If you don’t have phyllo dough, puff pastry can work, though the texture will be different—richer and flakier. For a milder cheese, try ricotta mixed with some grated Parmesan instead of feta. Maple syrup can replace honey for a different sweetness profile, especially if you prefer less heat.
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This ensures the rolls bake evenly and don’t stick—a trick I learned from countless afternoons baking with my mother Elena.
- In a bowl, combine the crumbled feta, softened cream cheese, chopped dill, parsley, minced garlic, black pepper, and salt. Mix gently until everything is well incorporated but still slightly chunky. This blend balances creamy and herbaceous notes, reminiscent of the fillings Nonna Rosa used in her savory pastries.
- Lay one sheet of phyllo dough on a clean surface and brush lightly with olive oil. Sprinkle a thin layer of panko breadcrumbs over the brushed phyllo to add extra crunch and help absorb moisture.
- Place a generous tablespoon of the cheese mixture near one edge of the phyllo sheet. Carefully roll the dough over the filling, folding in the sides to seal, creating a neat roll. Repeat this process until all the filling and phyllo sheets are used, brushing each layer with olive oil and sprinkling breadcrumbs as you go.
- Arrange the rolls seam-side down on the prepared baking sheet. Brush the tops with a little more olive oil to encourage a golden, crispy finish.
- Bake for 20-25 minutes, or until the rolls are crisp and golden brown. You’ll know they’re done when they sound hollow when tapped and have a deep amber color, much like the rustic breads I used to bake with my daughters on Sunday mornings.
- While the rolls bake, prepare the chili honey drizzle by warming honey gently in a small saucepan over low heat. Stir in red chili flakes and lemon juice, allowing the flavors to meld for 2-3 minutes. This drizzle brings a lively kick, inspired by the vibrant markets I explored in Spain, where sweet and spicy often danced together.
- Remove the rolls from the oven and let them cool just slightly before drizzling with the chili honey. Serve warm for the best contrast of crispness and creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
