This recipe landed in my repertoire the moment I wanted something playful and utterly irresistible to serve for guests — little golden parcels of tangy, creamy feta wrapped in ultra-crisp phyllo and finished with a warm chili honey glaze. I first made these on a rainy Saturday night after seeing a version from Tieghan Gerard; I adapted the technique for easy home cooking and a quick oven-finish so anyone can make them without deep-frying. The contrast between the flaky exterior and the salty, slightly creamy interior is what makes these so addictive. They’re crunchy, slightly chewy where the cheese meets the phyllo, with a hit of herbal dill and garlic, and then the honey brings this sticky sweet heat that ties everything together.

Because these only take about 40 minutes from start to finish — 20 minutes of prep and 20 minutes in the oven — they’re my go-to when I want something impressive without fuss. I love how the aroma of baking phyllo fills the kitchen and how quickly people gravitate to the baking sheet the moment it comes out of the oven. These rolls are perfect for cocktail parties, light lunches, or an easy appetizer for weeknight dinner company. The texture play — crisp shell, creamy center, glossy honey with a lift from chile flakes and toasted cumin — is exactly the kind of combination that wins repeat requests from family and friends.

Ingredients

• Feta cheese (8 ounces): Use a good-quality block or crumbled feta in brine—brands like Athenos or Dodoni work well. The saltiness and creaminess of block feta yield the best texture; if your feta is very crumbly dry, mix in a teaspoon of olive oil to bind.
• Fresh dill (2 tablespoons, chopped): Dill offers a bright, herbal note that complements the tang of feta. If you can’t find fresh, substitute with 2 teaspoons dried dill, but fresh is preferred for aroma.
• Garlic (1 clove, grated): Grated or finely minced garlic blends into the cheese and cooks gently inside the roll; avoid large chunks that can overpower the delicate flavor.
• Phyllo sheets (16–20 sheets, thawed): Look for full-size frozen phyllo from brands like Athens or Fillo; thaw in the refrigerator overnight and keep covered with a damp towel while assembling to prevent cracking.
• Extra-virgin olive oil (about 1/4 cup for brushing and sauce): Use a fruity, medium-bodied oil for brushing the phyllo and a tablespoon in the sauce. It helps the layers brown and adds subtle richness.
• Salted butter (1 tablespoon): Melted into the chili honey to add depth; you can use unsalted if preferred and add a pinch of salt to the sauce.
• Chile flakes (1–2 teaspoons): Adjust to your heat preference; start with 1 teaspoon for mild warmth or 2 teaspoons for a noticeable kick.
• Cumin seed (1/2 teaspoon): Quickly toast in the pan with butter to release aromatic oils; whole seeds give a pleasant, toasty note against the honey.
• Honey (1/3 cup): Use a runny wildflower or clover honey for a balanced sweetness that mixes easily with the warm butter and oil.

Instructions

Prepare the oven and baking sheet: Preheat the oven to 425°F and line a baking sheet with parchment paper. Position a rack in the center so rolls brown evenly. Preheating fully is key; a hot oven gives that immediate sizzle on the phyllo for crisp edges. Make the filling: In a bowl, combine 8 ounces crumbled feta, 2 tablespoons chopped fresh dill, and 1 grated garlic clove. Use a fork to mash slightly so the mixture is cohesive but still textured. If your feta is dry, stir in 1 teaspoon olive oil to help bind. Work with the phyllo: Keep phyllo covered with a damp towel while assembling—this prevents it from drying and cracking. Place 1 sheet on a clean surface, fold in half crosswise (short ends together) and brush the surface lightly with olive oil. Repeat only as you assemble each roll to avoid wasting sheets. Assemble the rolls: On the short end, add a rounded tablespoon of filling about an inch from the edge. Fold in the side edges and roll tightly burrito-style to seal. Place seam-side down on the prepared sheet. Continue to make 12–16 rolls depending on how full you fill them—I usually make 12 generous rolls for hearty servings. Brush and bake: Brush the tops of each roll with olive oil so they brown evenly. Bake in the preheated oven for about 20 minutes, or until the rolls are deep golden and flaky. Watch the edges because they can go from golden to too-dark quickly; if needed, rotate the pan halfway through baking. Make the chili honey: While the rolls bake, melt 1 tablespoon salted butter and 1 tablespoon olive oil in a small skillet over medium heat. Add 1–2 teaspoons chile flakes and 1/2 teaspoon cumin seed and cook 1–2 minutes until fragrant—don’t let the spices burn. Remove from heat and stir in 1/3 cup honey until combined and glossy. The heat will gently infuse the honey with spice. Finish and serve: When the rolls are out of the oven, either drizzle the warm chili honey over them or serve it on the side for dipping. Serve immediately while the filling is warm and the exterior is still crisp.

Storage Tips

Store cooled rolls in an airtight container in the refrigerator for up to 48 hours. To preserve the crisp exterior, place a piece of parchment between layers and avoid stacking more than two high. For longer storage, flash-freeze assembled, unbaked rolls on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen—add 5–7 minutes to baking time and cover loosely with foil if browning too quickly. Reheat baked rolls in a 350°F oven for 8–10 minutes to crisp; microwaving will make them soggy.

Ingredient Substitutions

If you don’t have feta, ricotta seasoned with a pinch of salt and lemon zest can be used for a milder interior, though texture will differ. Swap dill for finely chopped parsley or mint for a brighter note. For a dairy-free option, use a firm vegan cheese that holds shape and adjust salt to taste—be mindful that flavor will shift. If phyllo is unavailable, use small spring roll wrappers as a similar alternative, though baking time and texture will vary.

Serving Suggestions

Serve these warm with a simple cucumber and tomato salad to cut the richness, or alongside olives, roasted red peppers, and toasted pita for a mezze board. Garnish with extra chopped dill or a sprinkle of flaky sea salt and cracked pepper. For brunch, pair with poached eggs and a bright lemony arugula salad. These also make elegant party bites—arrange on a wooden board and provide small bowls of chili honey for dipping.

Cultural Background

While there’s no single origin for phyllo-and-cheese parcels, the combination is rooted in Mediterranean and Balkan culinary traditions where phyllo pastry and brined cheeses are staples. Variants like börek and spanakopita showcase similar techniques—layering or wrapping fillings in thin pastry for a crisp exterior and savory interior. This version leans into modern home-cook adaptations with a sweet-spicy finish that plays well with American entertaining tastes.

Seasonal Adaptations

Spring: add fresh peas and mint to the filling for a light note. Summer: serve with seasonal tomatoes and a drizzle of basil oil. Fall: swap dill for thyme and add a pinch of smoked paprika to the honey for a cozy twist. Winter: incorporate a tablespoon of roasted pumpkin puree into the cheese for richness and fold in sage for depth—adjust salt to taste.

Meal Prep Tips

Make the cheese filling up to 24 hours ahead and keep chilled. Assemble rolls right before baking for the best texture, or freeze assembled rolls for quick entertaining—bake straight from frozen, adding a few extra minutes. Portion into small servings and pack with a separate container of warm chili honey; reheat in the oven just before serving so the honey is glossy and the phyllo regains crunch.

These little rolls are one of those recipes that feel special but are simple to prepare. They come together quickly, travel well, and always create a moment at the table where everyone smiles and reaches for another. Make them your own by adjusting herbs and heat, and enjoy the way flaky pastry and tangy cheese bring people together.