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Oven-Baked Feta Rolls

Oven-Baked Feta Rolls
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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.

These Oven-Baked Feta Rolls will soon become your new favorite appetizer!

With a delicious feta and herb filling, flaky phyllo dough and a buttery honey dipping sauce, these bite-size rolls are the perfect balance of crispy and creamy! If you make them for a crowd, I recommend doubling the recipe because they’ll go quickly.

Oven Baked Feta Rolls

If you’ve never worked with phyllo dough before, be sure to thaw it in the refrigerator overnight prior to using and be patient when rolling because it tears easily. If it does tear, simply bind it back together with olive oil or double up and roll with two sheets of pastry.

Oven-Baked Feta Rolls

Oven-Baked Feta Rolls


For the Feta Rolls

  • 8 oz. feta cheese
  • 2 garlic cloves, minced
  • 1 Tbsp. Heinen’s extra virgin olive oil
  • 1 tsp. fresh dill, chopped
  • 1 tsp. fresh thyme, chopped
  • 1 Tbsp. lemon juice
  • 20 sheets frozen phyllo dough, thawed
  • 1/4 cup Heinen’s extra virgin olive oil

For the Dipping Sauce

  • 3 Tbsp. Heinen's unsalted butter, melted
  • 2 tsp. Heinen’s honey
  • 1 tsp. fresh dill, chopped
  • 1 tsp. fresh thyme, chopped
  • Pinch of salt and pepper


  1. Preheat the oven to 425°F.
  2. Combine the feta cheese, minced garlic, extra virgin olive oil, dill, thyme and lemon juice in a bowl.
  3. Fold each thawed phyllo dough sheet crosswise.
  4. Place one large spoonful of the feta mixture on the long side of the phyllo dough. Fold the edges over the feta, then roll. Brush with olive oil to seal. Repeat until all of the phyllo dough and feta mixture have been used.
  5. Place the feta rolls on an aluminum foil-lined baking sheet. Bake for 20 minutes until golden brown.
  6. While the rolls are baking, combine the melted butter, honey, dill, thyme, salt and black pepper in a bowl. Mix well.
  7. Serve the feta rolls with the dipping sauce and garnish with fresh dill and thyme.

Oven Baked Feta Rolls

Christina Musgrave

By Christina Musgrave

Christina Musgrave is a recipe developer, food photographer and food writer. She’s always looking forward to her next meal. Her blog, Tasting with Tina, is a celebration of easy yet delicious recipes that help busy families create delicious meals and memories in their homes.

Recent Reviews

    1. Hello Sandra! Folding “crosswise” means to fold the phyllo dough in half (left to right) like a book. This will create an extra layer told hold in the feta filling when you roll it up! Hope that helps!

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