– Delightful Finger Food Recipe

Our household is particularly fond of feta and phyllo dough, and we enjoy experimenting with various recipes. One standout dish that we highly recommend is the Easy Crispy Feta Rolls.

These rolls are not only delectable but also truly easy to prepare, making them an excellent choice for both seasoned cooks and beginners.

They are a perfect addition to any gathering, whether a casual get-together or a formal dinner party. You can also get creative and try different fillings.

TAP HERE FOR TASTY FINGER FOOD RECIPES

I will share with you a step-by-step guide to create this mouthwatering recipe that is sure to impress your guests. So, the next time you are searching for a crowd-pleasing appetizer, give these feta rolls a try, and watch them disappear in no time.

Additionally, do not skip the honey. Although I was initially skeptical, I have come to appreciate its sweetness and balance, which helps to counteract the saltiness of the feta. It is a delightful addition to the recipe!

My family enjoys watching sporting events on television, especially basketball or football, so I usually have to make extra.

I also wanted to show you that you could make them with or without sesame seeds. Sesame seeds’ nutty flavor goes great with salty feta, crunchy dough, and honey. It all just meshes so perfectly!

In the end, the decision regarding using sesame seeds will be yours, although I strongly advise it.

Hey, if you decide to make my version of Easy Crispy Feta Rolls, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

Recipes you might like:

Beef Stuffed Piroshki

Oval Pizza Boats

Taco Biscuit Skillet Bites

Phyllo Triangles Stuffed with Cheese

My favorite skillet this week has been this wonderful GreenLife Soft Grip Healthy Ceramic Nonstick, 7″ and 10″ Frying Pan Skillet. I will link it to Amazon so you can check it out HERE.

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Yield: Serves 5

Easy Crispy Feta Rolls

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DELICIOUS, and super recipe for Easy Crispy Feta Rolls

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 20 sheets of Store-bought phyllo dough; 1/2 pack
• 10 oz (300g) Block of Feta Cheese (or crumbled)
• 2 large eggs
• 1 tablespoon water
• 1 tablespoon Olive oil
• 1/4 cup neutral oil, oil for frying; I used organic canola oil

Instructions

1. Pat dry feta cheese using a paper towel or a cotton kitchen towel. Slice a block of feta cheese. Use a sharp knife to slice feta into strips that are about 2 inches by ½ inch in size. So, if the cheese still looks a bit wet, just lightly pat dry those feta strips. If you only have crumbled cheese, no problem, use a couple of tablespoons of crumbled feta.
   
2. Mix eggs, olive oil, and water very well.
   
3. For each roll, I used two sheets of phyllo dough so it doesn’t break and it has a nice bite and crunch.
4. Peel off two sheets of phyllo then light brush with egg mixture.
   
5. Place a strip of feta in the center, and at the bottom of the phyllo dough and roll twice, then tuck both sizes in brush with a bit more egg mixture, and finish rolling.
   
6. If you wish to use sesame seeds after you finish rolling all of them, lightly brush each roll with egg minute and carefully spine and dip sesame seeds all around.
7. Frying: Heat the oil in a skillet and carefully place each feta roll. Don’t overcrowd a skillet so cook 3 to 4 at a time on medium heat. Cook them until they are golden and crisp, 25-30 seconds on each side. *For air fryer, cook for 6 minutes, then turn them around and air fry for 6 more or until crispy. This depends on your air fryer.
   
8. Remove them with two forks or a slotted spoon. Set the fried feta on a paper towel to absorb excess moisture, and repeat until all of the rolls have been fried.

Serve with honey for the best taste.

Notes

If you do not have feta block, you may use crumbled feta cheese.

However, if you have a chance get feta from sheep's milk. I got mine in Costco called Tnuva Feta Sheep's Milk Cheese. I only use 10 of these about 3/4 of one block of cheese, so approximately 10 oz (300g)

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Some days, meal inspiration flows like spring rain—effortless and refreshing. Other days? Total blank. But honestly, those “clean out the fridge” days often bring out the most creativity in my kitchen. That’s exactly how this Potatoes, Kale and Mushrooms Skillet came to life.

With just a few humble ingredients—baby potatoes, fresh kale, and baby bella mushrooms—I whipped up something warm, rustic, and seriously satisfying. You can have it as a side dish or main meal. I mean why not?

This dish is:

• Vegetarian, unless you use beef tallow. There are is olive oil or coconut oil you could use instead.
• Budget-friendly. If you don’t have kale, use spinach. It is very budget friendly recipe.
• Packed with nutrients and earthy flavor
• Perfect as a side or a standalone main dish

My husband, suggested tossing in sautéed Italian sausage—so next time, that’s happening. But for now, let’s keep it simple and delicious

What to Serve It With

Protein Pairings:

• Grilled steak – A juicy ribeye or sirloin makes a hearty, comforting meal.
• Pan-seared chicken thighs or breasts – Lightly seasoned or with garlic herb butter.
• Seared salmon – Adds healthy fats and balances beautifully with the earthy mushrooms.
• Sautéed Italian sausage – Crumbled or sliced on top, as your husband suggested—so good!
• Poached or fried eggs – Perfect for a vegetarian twist; the yolk adds richness.

Fresh Additions:

• Simple green salad – Tossed with lemon vinaigrette for a refreshing contrast.
• Cucumber-yogurt sauce or tzatziki – Adds creaminess and tang.
• Crusty sourdough or flatbread – For scooping every bite or mopping the skillet.

Cozy Extras:

• Roasted cherry tomatoes – Bring a pop of sweetness and acidity.
• Caramelized onions – Layered on top for extra depth.
• Shaved Parmesan or feta – Sprinkled over the top before serving.

RECIPES YOU MIGHT LIKE:

PHYLLO DOUGH POTATO PIE ROLLS

COLCANNON WITH KALE AND BACON

If you do try this one, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking because I would love to see it and share it with my audience, and it is awesome feedback as well.

SKILLET:

Nonstick Ceramic Frying Pan Skillet, Non-Toxic

Yield: Serves 4

Potatoes, Kale and Mushrooms Skillet

Print

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 450g (1 lb) baby potatoes, halved (water + salt)
• 225g (8 oz) baby bella mushrooms, sliced
• 100g (3.5 oz) golden oak shiitake mushrooms, sliced (or substitute any mushrooms)
• ½ medium onion (about 70g), thinly sliced
• 2 cups (60g) chopped fresh kale, stems removed
• 2 tablespoon (30g) beef tallow, ghee, or neutral oil
• 1 tablespoon (15ml) olive oil, more if needed
• ½ teaspoon salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 1 tablespoon dried parsley

Garnish:

• Chopped fresh parsley
• Chopped green onion

Instructions

Prep the Potatoes

1. Wash and slice the baby potatoes in half. Place them in a pot with a pinch of salt and cover with water.
2. Bring to a boil, then reduce heat and simmer for 12–15 minutes, or until fork-tender.
3. Drain and set aside.

Sauté the Veggies

1. In a large skillet, heat the beef tallow (or ghee/oil) over medium-high heat. Add sliced onions and mushrooms.
2. Cook for about 8 minutes, stirring occasionally, until softened and slightly caramelized.
3. Add chopped kale to the skillet. Sauté until it wilts and reduces in volume—about 3–4 minutes. Season lightly with salt and pepper. Set this mixture aside.

Crisp the Potatoes

1. In a separate skillet, heat olive oil and an extra dab of tallow or oil over medium-high heat.
2. Add the boiled potatoes, season with salt, pepper, parsley, and (if using) a pinch of Creole seasoning.
3. Sauté for 8–10 minutes, turning occasionally, until golden and crisp on all sides.

Combine and Finish

1. Return the mushroom-kale mixture to the skillet with the potatoes. Stir gently to combine.
2. Taste and adjust seasoning if needed. Let it cook together for 1–2 more minutes so the flavors marry.

Serve Warm

1. Serve as-is, or top with sautéed sausage for a heartier version. It pairs beautifully with grilled steak or chicken, too.
   

Notes

Make it vegan: Use olive oil or coconut oil instead of tallow.
Boost the protein: Top with a poached egg or crumbled tofu.
Don’t overcrowd: Cook potatoes separately from mushrooms and kale because we want potatoes to brown instead of mush.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 189Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 16mgSodium: 305mgCarbohydrates: 15gFiber: 3gSugar: 2gProtein: 3g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest