# Components:
→ Filling
01 - 8 ounces feta cheese, crumbled
02 - 1 cup ricotta cheese
03 - 1 teaspoon fresh thyme leaves, optional
→ Pastry
04 - 6 sheets phyllo pastry, each sliced in half lengthwise (12 strips total), thawed if frozen
05 - 1/4 cup melted butter or olive oil
→ Chili Honey
06 - 1/4 cup honey
07 - 1/2 teaspoon red chili flakes
# Preparation Steps:
01 - In a medium bowl, blend the crumbled feta, ricotta cheese, and thyme leaves until the mixture is well combined and smooth. Set aside.
02 - Unroll the phyllo pastry sheets and cover them with a damp kitchen towel to prevent drying. Slice each sheet in half lengthwise to yield 12 strips.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Place one strip of phyllo pastry on a clean surface and brush lightly with melted butter or olive oil. Place about 1 tablespoon of the cheese filling near one end, fold in the sides, and roll up tightly to enclose the filling. Place seam side down on the prepared tray. Repeat until all phyllo and filling are used.
04 - Arrange filled rolls evenly on the baking sheet, leaving space between each. Brush tops with additional melted butter or oil. Bake for 15 to 20 minutes, or until golden brown and crisp.
05 - During baking, gently warm the honey in a small saucepan over low heat. Stir in chili flakes and infuse for 1 to 2 minutes. Remove from heat.
06 - Allow the rolls to cool slightly. Drizzle with the warm chili honey or serve the honey on the side. Garnish with additional thyme leaves if desired.
