Instructions
Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 2: In a bowl, mix feta, ricotta, 1 tablespoon honey, lemon zest, pepper, cranberries, and parsley.
Step 3: Lay out one sheet of phyllo dough and brush lightly with melted butter. Layer another sheet on top and brush again.
Step 4: Cut the layered phyllo into 3 equal strips lengthwise. Spoon 1–2 tablespoons of filling onto the bottom of each strip, then roll up like a cigar. Place seam-side down on the baking sheet.
Step 5: Repeat with remaining phyllo and filling. Brush all rolls with more melted butter.
Step 6: Bake for 18–20 minutes or until golden and crisp.
Step 7: While rolls bake, gently warm 1/4 cup honey with whole grain mustard (if using) in a small saucepan.
Step 8: Drizzle warm honey over baked feta rolls and garnish with extra cranberries and parsley before serving.
Storage Information
These rolls are best enjoyed fresh and crispy. Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through. Avoid microwaving, as it may make the phyllo soggy.
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