These crispy phyllo feta rolls are the perfect balance of savory and sweet, with creamy feta wrapped in flaky phyllo, drizzled with honey, and sprinkled with pistachios.
[feast_advanced_jump_to]About This Recipe
Baked to golden perfection, these crispy phyllo feta rolls combine the irresistible crunch of delicate phyllo with the creamy, tangy bite of feta cheese. Brushed with olive oil, each roll is finished with a drizzle of sweet honey and a sprinkle of toasted pistachios for an extra layer of texture and flavor.
The contrast between the savory cheese and the touch of sweetness makes these rolls irresistible! Serve them with a side of Aleppo spiced honey for a bit of heat and be prepared to devour the entire plate!
📋 Ingredients
- Feta Cheese: Look for a block of feta, which will be creamier and hold up better compared to the crumbled option. Dry the feta with paper towels before rolling in the phyllo.
- Phyllo: Phyllo or filo is sold in the frozen section of grocery stores. Let the phyllo thaw before unrolling. As you are working, keep the phyllo covered with a damp towel.
- Olive Oil: This is the time to use regular olive oil and not the flavorful extra virgin olive oil, as that may overpower the other flavors.
- Toppings: Honey, sesame seeds, chopped pistachios and Aleppo pepper if you like a bit of spice.
See recipe card for full information on ingredients and quantities.
Working with Phyllo
Phyllo pastry can be a bit intimidating, but there are a few tricks I follow to keep things going smoothly.
- Thaw the Phyllo: Phyllo is often sold frozen, so you can either thaw in the fridge overnight or on the counter for 1-2 hours.
- Be Confident: Phyllo sheets are delicate, but don't let that intimidate you. Be confident when cutting or separating the sheets.
- Keep the Phyllo Damp: As you are working with the phyllo, keep a damp towel over the phyllo sheets to keep them from drying out.
⏲️ Instructions
Cut the Feta: Cut the feta block into long rectangle pieces.
Measure the Feta: Place one of the feta pieces onto the phyllo sheet and cut the phyllo into a long strip about the width of the feta.
Brush Phyllo with Oil: Brush a thin layer of olive oil onto the phyllo sheet and place the piece of feta towards the end of the strip.
Roll up Feta: Tuck in the sides of the phyllo and roll the feta up tightly, like a little burrito.
Garnish Phyllo Rolls: Place all the feta rolls on a baking sheet and brush the outside with olive oil and sprinkle with sesame seeds.
Bake Phyllo Rolls: Bake the phyllo rolls at 400 degrees Fahrenheit for 22-25 minutes until golden brown and crisp.
📍 Recipe Tips
- Cut Phyllo Wider than Feta: When measuring the phyllo, make sure to cut the sheet wider than the width of the feta, so there is enough phyllo to tuck in the sides. This will help the cheese from spilling out.
- Keep Phyllo Sheets Covered: As you are working with the phyllo, keep a damp towel over the sheets and freeze whatever phyllo you're not using.
- Wrap Tightly: Wrap the feta tightly as you are rolling it up in the phyllo. This is also help the cheese stay in tact.
Serving Suggestions
Add these feta rolls to a Mediterranean charcuterie board or alongside other appetizers such as spinach and feta borek or muhammara.
More Feta Recipes
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Phyllo Feta Rolls
Ingredients
- 7 oz block of feta cheese
- 3 sheets of phyllo dough thawed
- Olive oil for brushing
- 2 tablespoon sesame seeds
- Honey for drizzling + more for serving
- 2 tablespoon chopped pistachios
- Aleppo pepper optional, for serving
Instructions
- Preheat your oven to 400° Fahrenheit.
- Prepare the feta: Cut the feta block into 8 equal-sized rectangles.
- Prepare the phyllo: Take 3 sheets of phyllo dough and cut them into thirds lengthwise, making strips about the width of the feta pieces. Keep the remaining phyllo covered with a damp towel to prevent it from drying out.
- Assemble the rolls: Place one strip of phyllo on your work surface and brush a thin layer of olive oil over it. Then place a piece of feta towards the bottom of the strip. Tuck in the sides of the phyllo and roll the feta up tightly, like a little burrito. Repeat with the remaining feta and phyllo strips.
- Bake: Arrange the phyllo rolls seam-side down on a baking sheet. Brush the tops with olive oil and sprinkle with sesame seeds. Bake for 22-25 minutes or until golden brown and crisp.
- Finishing touches: Let the phyllo rolls cool slightly, then drizzle with honey and sprinkle with chopped pistachios. Serve with extra honey mixed with a pinch of Aleppo pepper on the side for a touch of heat.