Description
Crispy phyllo dough wrapped around creamy feta cheese, baked to golden perfection and drizzled with a sweet-tart cranberry honey glaze.
Ingredients
Scale
For the Crust:
- 8 sheets phyllo dough, thawed
- 8 ounces feta cheese, crumbled
- 1/4 cup cream cheese, softened
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter, melted
- 1/2 cup honey
- 1/2 cup dried cranberries, chopped
- 1 tablespoon lemon juice
- 1/4 cup water
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix feta, cream cheese, dill, and pepper until well combined.
- Place one phyllo sheet on a clean surface and brush lightly with melted butter. Layer another sheet on top and brush again. Repeat with remaining sheets to make a stack of 8.
- Cut the stacked phyllo into 8 equal rectangles (about 3×5 inches each).
- Place a spoonful of the feta mixture along one short edge of each rectangle. Fold the sides over the filling, then roll tightly into a log. Place seam-side down on the prepared baking sheet.
- Brush the tops of the rolls with remaining melted butter and bake for 15-18 minutes, until golden and crisp.
- While rolls bake, combine honey, chopped cranberries, lemon juice, and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook for 5 minutes until cranberries are softened and sauce thickens slightly.
- Remove from heat and let cool slightly. Drizzle the cranberry honey over the baked feta rolls before serving.
Notes
You can customize the seasonings to taste. For a savory twist, add a pinch of dried oregano or mint to the feta filling. Cranberry honey can be made ahead and reheated.