Description
Crispy phyllo rolls filled with creamy feta cheese and a touch of spinach, baked until golden and served with a luscious sweet cranberry honey dipping sauce.
Ingredients
Scale
For the Crust:
- 8 sheets phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 8 ounces feta cheese, crumbled
- 1/2 cup frozen chopped spinach, thawed and squeezed dry
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried dill
- 1/2 cup honey
- 1/2 cup dried cranberries, chopped
- 1 tablespoon lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, mix feta cheese, spinach, black pepper, and dill until well combined.
- Place one sheet of phyllo dough on a clean surface (keep remaining sheets covered with a damp towel). Brush lightly with melted butter. Place another sheet on top and brush with butter. Repeat until you have 4 layers.
- Cut the layered phyllo stack in half crosswise to make two rectangles. Spoon 2 tablespoons of feta mixture along the bottom edge of each rectangle. Fold in the sides and roll up tightly. Place seam side down on the prepared baking sheet. Repeat with remaining phyllo and filling to make 4 rolls total.
- Brush the tops of the rolls with remaining melted butter. Bake for 20-25 minutes, until golden and crispy.
- While the rolls bake, make the cranberry honey: In a small saucepan, combine honey, dried cranberries, and lemon juice. Simmer over low heat for 5 minutes, stirring occasionally.
- Serve the warm feta rolls drizzled with the cranberry honey or as a dipping sauce.
Notes
You can customize the seasonings to taste. For a milder flavor, use reduced-fat feta. If you prefer, add a sprinkle of sesame seeds on top before baking.