Dutch Oven Feta Rolls with Hot Honey
Feta wrapped in phyllo, baked on coals, dipped in honey cut with chili crisp.
- calories
- 690
- weight
- 7 oz
- cal / oz
- 99
- protein
- 16 g
- serves
- 4, scales
- prep
- 15 min
- cook
- 20 min
- total time
- 35 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Snack
- Dinner
- Dutch oven
- Car camping
- Basecamp
- Vegetarian
- Real dishes
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Block feta | 400 g | block, not crumbles; crumbles will not hold a roll |
|---|---|---|
| Butter | 100 g | melted; olive oil works if the cooler is warm |
| Phyllo dough | 200 g | thawed in the cooler overnight, kept in its wrap until the last minute |
| Sesame seeds | 2 tbsp | |
| Honey | 4 tbsp | |
| Chili crisp | 1 tsp | Lao Gan Ma or similar; most brands contain peanuts |
Method
- Start a fire and let it burn down. You want about 20 coals for the lid and 8 underneath.
- Cut the feta into thick fingers, roughly the size of your thumb. Melt the butter in a small pot at the edge of the fire.
- Lay out a sheet of phyllo, brush it with butter, set a finger of feta near one edge, fold the sides in, and roll it up tight. Half a sheet is enough if your phyllo is thick.
- Line the dutch oven with parchment or foil. Set the rolls in seam side down, brush the tops with butter, and scatter sesame seeds over them.
- Lid on, coals on top and under. Bake about 15 minutes, rotating the oven a quarter turn every 5, until the phyllo is browned. Check early; coals run hotter than an oven.
- Stir the honey and chili crisp together in a mug. Dip and eat while the phyllo is still crisp.
This is a home oven recipe moved onto coals, and coals are the whole problem. Heat comes from above and below unevenly, so the coal count and the quarter turns matter more than the timing. Parchment in the bottom of the oven is not optional unless you enjoy scraping burnt butter off cast iron in the dark.
Block feta is the other thing to get right. It holds its shape under heat instead of running out of the pastry, and its salt is doing all the seasoning work here. The dip is just honey and chili crisp stirred together, which sounds like nothing but is what keeps four ounces of salty cheese from wearing you out halfway through.
Packing
Phyllo stays in its box, flat, on top of the cooler load so it does not get crushed or soaked. Feta rides in its brine. Premix the honey and chili crisp into a small screw-top jar at home and you skip a step in camp.
Variations
- No dutch oven: wrap four rolls at a time in a doubled foil packet and set them on a grill grate over low coals, turning once.
- Swap honey for maple syrup and the dip goes dairy-free and vegan, though the rolls do not.
https://www.matprat.no/oppskrifter/kos/ovnsbakte-fetaruller-med-chili--og-honning-dipp