Ingredients:
8 ounces feta cheese, crumbled
2 tablespoons fresh chopped dill
1 clove garlic, grated
18 sheets frozen phyllo dough, thawed
1 tablespoon extra virgin olive oil, plus more for brushing
1 tablespoon salted butter
1 ½ teaspoons chili flakes
½ teaspoon cumin seed
⅓ cup honey
Directions:
Prep Time: 20 mins | Cooking Time: 20 mins | Total Time: 40 mins | Servings: 12
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a bowl, mix feta cheese, dill, and grated garlic. Set aside a bowl with 1/4 cup olive oil for brushing.
Place a phyllo sheet on a clean surface, fold in half, and brush edges with olive oil. Place a spoonful of
feta mixture at one end, roll tightly, tuck in sides, and place seam-side down on baking sheet. Repeat for
all rolls.
Brush rolls with olive oil and bake for 20 minutes until golden.
For the sauce, melt butter with oil, chili flakes, and cumin until fragrant. Off heat, stir in honey.
Serve rolls warm with chili honey for dipping.