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Fried Feta Rolls

Delicious crispy rolls filled with savory feta cheese and fresh herbs, perfect as a snack or appetizer.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Greek, Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Filling
  • 8 ounces feta cheese, crumbled Opt for whole block feta and crumble it yourself for a creamier texture.
  • 2 tablespoons fresh chopped dill Can substitute with parsley if preferred.
  • 1 clove garlic, grated You can add more if you love garlic.
  • 16-20 sheets frozen phyllo dough, thawed I recommend a brand like Athens. Keep covered with a damp towel to prevent drying.
  • 1 tablespoon extra virgin olive oil Plus more for brushing; use a good quality oil for best flavor.
  • 1 tablespoon salted butter Room temperature.
  • 1-2 teaspoons chili flakes Adjust to your heat preference.
  • 1/2 teaspoon cumin seed To bring a lovely warmth.
  • 1/3 cup honey For sweet contrast.

Method
 

Preparation
  1. In a bowl, combine the crumbled feta, chopped dill, grated garlic, chili flakes, and cumin. Mix until all ingredients are well combined and set aside.
  2. Lay out the thawed phyllo dough sheets on a clean surface. Brush a sheet lightly with olive oil, then add a second sheet on top and brush that with more olive oil.
  3. At one end of the phyllo stack, place a generous spoonful of your filling. Fold in the sides to create a pocket, and roll tightly to enclose the filling completely.
  4. In a skillet, heat a generous glug of olive oil over medium heat until it shimmers on the surface.
  5. Carefully place the rolls into the hot oil, frying for about 3-4 minutes on each side until golden brown. Don't overcrowd the pan; fry in batches.
  6. Once cooked, remove the rolls from the oil and place them on a paper towel to drain any excess oil. Drizzle warm honey over the top just before serving.

Notes

Fried Feta Rolls are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. You can make them ahead of time and fry them just before serving. They shine on their own but pair well with tzatziki sauce or a Greek salad.