A simple two-ingredient appetizer that’s like heaven on a plate!
These feta and saganaki phyllo rolls are so simple that they only have two ingredients. They’re crispy, crunchy, creamy, salty, rich, and one of the best appetizers on every table. They’ll be gone in a flash, so make enough to share.
There’s really no measurement for this because you’ll buy blocks of feta, cut them into sticks, and roll them in feta. So, you can make the feta sticks as big as you’d like and make as few or as many rolls as you’d like. I like to make rolls, but you could even wrap an entire block in phyllo for one big package.
Just two ingredient phyllo rolls?
Yes! You’ll need oil for frying -I use light olive oil – but just two ingredients are needed for these saganaki rolls.
Phyllo -I like using country phyllo for this because it’s thicker and makes the rolls heartier. If you only have #4 phyllo, use the whole sheet folded in half for each roll.
Feta cheese -you all know that I promote traditional sheep’s milk feta. It’s better quality than cow’s milk feta and has the best flavor. However, use cow’s milk feta if that’s what you have or can find.
For the Garnish:
You can literally enjoy a warm plate of these just as they are because of how good they truly are, but I douse mine in sweet, sticky Greek Honey. Some other garnishes you may want to try are sumac, white or black sesame seeds, and crushed red pepper.
Is phyllo easy to work with?
Working with phyllo is easy if you follow a few tips. First, you’ll find it in your supermarket’s freezer section, and you should keep it frozen until you’re ready to use it. Move it to the refrigerator the night before you make your feta rolls. Then, set it on the counter to come to room temperature for at least an hour before you’ll work with it. Be sure to leave the phyllo in the package while it’s on the counter so it doesn’t dry out. Remove the phyllo from the package when you’re ready, and store any leftovers refrigerated in plastic for up to a week.
How to make Feta Saganaki Phyllo Rolls?
Pat the feta dry and cut it into 6-7 sticks. Then, cut each phyllo sheet in half lengthwise.
Laying the phyllo with one short side closest to you, and place a feta stick on the bottom sideways. Roll it up a few times, then fold the sides in and finish rolling it up. Fold the top edge of the phyllo into an envelope (see video) and brush with water to seal. Set the roll to the side on a plate or parchment paper and cover with a towel to keep the phyllo from drying out. Repeat with the rest of the feta and phyllo.
To bake or to Fry?
I’m going to tell you straight away that these are best fried. They get crispy and bubbly and airy and light, and the cheese is perfectly gooey. You can bake them if you really, really want to, but please try them fried first. You’ll thank me!
How to fry phyllo rolls?
Heat a frying pan over medium heat and add light olive oil. Heat the oil to 360 °F and fry the feta rolls for 3-4 minutes total until golden all around. Transfer to a plate lined with paper towels to absorb the excess oil.
How to bake or air fry phyllo rolls?
Baking or air frying is a dry heat cooking method, so you’ll need to brush the inside of the phyllo dough with butter before rolling the feta in it. Then, brush melted butter on top of them and bake in the oven at 400° for 20 minutes or in the air fryer at 325° for 20 minutes.
Can I make these ahead and freeze?
Yes! Once the feta sticks are rolled into the phyllo, place them on a tray lined with parchment paper. Put the whole tray in the freezer until the rolls are frozen, then place the rolls in a freezer-safe bag or container. The rolls will keep fresh for up to three months in the freezer.
What’s the best way to serve Feta Saganaki Phyllo Rolls?
These delicious phyllo rolls are best served warm while they’re still crispy, and the cheese is still soft and creamy. However, you can make these beforehand and then warm them in the oven before serving. I like to serve them with lots of honey drizzled on top and sprinkle herby sumac on the honey for a tangy bite. You could top it with sesame seeds or crushed red pepper flakes for some heat. Kali Orexi!
More phyllo appetizers!
Phyllo makes appetizers so easy. You don’t have to make a dough to fill or proof. You just let it thaw and stuff it with whatever you want. Try my cheesy phyllo or spanakopita rolls if you want to kick these feta rolls up. If you prefer triangles and cups, here are my spanakopita phyllo cups, feta & olive phyllo triangles, and spanakopita triangles. I also show you how to make spirals with phyllo. Try my Greek mushroom & feta phyllo spirals in the air fryer, eggplant spiral pies, or zucchini & feta phyllo spirals. Who am I kidding… just go to my recipe index and type in “phyllo appetizers.” You’ll find everything there, from these simple Feta Saganaki Phyllo Rolls to artichoke phyllo tart and Greek phyllo pie!
Watch the Video
- 4 sheets of phyllo
- 11-12oz (350g) feta cheese
- oil for frying
For the Garnish:
- Greek Honey
- Sesame seeds
Pat the feta dry and cut into 6-7 sticks.
Cut each phyllo sheet in half, lengthwise.
Place the feta on the bottom and roll it up a few times. Fold the sides in and roll up.
Fold the top edges of the phyllo into an envelope (see video) and brush with water to seal.
Set the rolls on the side covered with a towel.
Heat a frying pan over medium heat and add light olive oil. heat the oil to 360 °F.
Fry the feta rolls 3-4 minutes total until golden all around.
Transfer to a plate lined with paper towels to absorb the excess oil.
Serve drizzled with honey and topped with sumac and sesame seeds.
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