Recipe Testing is a series where I try and review various recipes from fellow blogs, magazines, and more.
OG Recipe Link: https://www.abrightmoment.com/recipes/flaky-chili-honey-feta-rolls-appetizer
A few months ago I came across this chili honey feta rolls recipe on Instagram from A Bright Moment. I love feta cheese and phyllo dough, and I really love them together, so I knew right away that I had to try it out for myself. I’ll admit right off the bat that it took me a long time to finish the rolls. Like, a really long time. Five hours. The main reason for that was probably that I had never worked with phyllo dough before, and it’s certainly more than a bit fragile. All time and effort aside, though, this was a great side dish for the Christmas dinner table, and I plan on making them again!
Overall Taste
Delicious! If you’ve seen the video on Instagram or TikTok, it tastes exactly like like you imagine it to taste as you watch Lauren stir the thick, sweet honey into a bowl of crumbly cheese. My mom wasn’t expecting to like it, but even she ended up loving it! If you enjoy Mediterranean flavors, I think you’ll enjoy these rolls too.
Effort
Well, you already know it took me five hours, but I think I’d be much faster next time. I was actually making two types of feta rolls (more on that later), so that didn’t help, but I mainly had difficulty trying to figure out how to properly roll the dough. After making about five or six, I got the hang of it, though! Also, the dough breaks so easily, but as long as I was smothering it with olive oil, I was able to work with it okay enough.
Changes I Made
I wasn’t sure if this would be the most popular item on the Christmas menu, so I made another version of the rolls that I thought would be more universally appealing: spinach and feta. It was nice to have two yummy flavor options, and I recommend it if you’re up to making another batch of filling (I used this recipe for the spinach filling). I also didn’t use the same type of olive oil that the author recommended. I’m sure hers is also good, but the extra-virgin olive oil I already had on hand worked just fine. Finally, I wanted to wait until just before dinnertime to bake the rolls, so I just stuck my “raw” creations in the fridge, where they waited for about twenty hours. After baking, I put the leftovers back in the fridge (we finished them over a week and they stayed delicious).
Photos
For more Recipe Testing, check out reviews on dishes like Burmese samusa soup and thumbprint cookies here! 😄
Have you tried this recipe or something similar?
