Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Combine honey and red pepper flakes in a small saucepan over low heat. Stir for 1–2 minutes until warm and fragrant. Remove from heat and set aside to steep.
- Keep phyllo sheets covered with a slightly damp kitchen towel at all times to prevent drying. Work with one set of sheets at a time.
- Lay one phyllo sheet flat and brush entire surface lightly with olive oil. Place a second sheet on top and brush again.
- Place one baton or generous crumble of feta (about 25g) along the bottom edge of the phyllo, leaving 1 inch of space at each side.
- Fold left and right edges inward over the filling, then roll upward firmly from the bottom into a compact cigar shape. Place seam-side down on the baking sheet. Repeat for remaining rolls.
- Brush the tops of all rolls generously with olive oil. Sprinkle sesame seeds over the top if using.
- Bake for 18–22 minutes until deeply golden and shatteringly crisp. Drizzle immediately with chili honey, garnish with fresh herbs, and serve hot.
Notes
Use block feta stored in brine for the creamiest filling — pat it dry before using. Keep phyllo covered while working to prevent it drying out and cracking. These are best eaten immediately but can be reheated in the oven or air fryer. The chili honey keeps at room temperature for up to 2 weeks.