Ingredients
Method
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Cheese Filling
- In a mixing bowl, combine crumbled feta and ricotta cheese with oregano and black pepper. Mix well until blended.
Layer Phyllo Dough
- Take one sheet of phyllo dough and brush it lightly with melted butter. Layer a second sheet on top and brush again. Repeat this to create a sturdier base.
Filling
- Place a generous spoonful of the cheese mixture toward one end of the phyllo strip.
Roll It Up
- Fold the sides of the phyllo over the filling and carefully roll it up, forming a tight roll. Place the roll seam-side down on the prepared baking sheet.
Brush the Rolls
- Brush the tops of the rolls with the remaining melted butter.
Bake
- Bake in the preheated oven for about 15 minutes, or until golden brown and crispy.
Drizzle On the Heat
- Once out of the oven, drizzle with chili honey for that sweet and spicy finish.
Serve and Enjoy
- Let them cool slightly before serving; they’re best enjoyed warm!
Notes
Keep phyllo dough covered with a damp cloth to prevent it from drying out. Feel free to add spinach, sun-dried tomatoes, or other herbs to the cheese mixture. For storage, keep in an airtight container in the fridge for 2-3 days or freeze the unbaked rolls for up to a month. Bake directly from frozen, adding extra time.