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Artichoke–Feta Phyllo “Roulettes” (Lemon Zest, Dill, Aleppo)

Artichoke–Feta Phyllo “Roulettes” (Lemon Zest, Dill, Aleppo)

These are the savory café-case bites I always want at 4 p.m.: crackly phyllo, a tangy artichoke–feta center, and tight little spirals that shatter when you bite. They’re make-ahead friendly, freezer-happy, and the shaping is clean and confident—no pastry drama. Butter is not a garnish here; it’s the whole point.

Camille Roux
Camille Roux
Prep: 35 minutes
Cook: 22 minutes
24
medium
snackappetizer
cafe-casemake-aheadphylloartichoke+1

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Ingredients

  • 2 cans (14 oz/400 g each) Canned artichoke hearts, well-drained(Packed in water or brine; not oil-marinated)
  • 170 g Feta cheese(Crumbled (about 6 oz))
  • 60 g Cream cheese(Softened (about 2 oz); helps bind without making it heavy)
  • 30 g Parmigiano-Reggiano(Finely grated (about 1/3 cup), optional but excellent)
  • 1 Lemon(Zest + 1 Tbsp juice)
  • 2 Tbsp Fresh dill(Finely chopped (or 1 Tbsp chives))
  • 1 clove Garlic(Microplaned or very finely grated)
  • 1 tsp Aleppo pepper(Or 1/2 tsp red pepper flakes)
  • 1/2 tsp Black pepper
  • 1 package (16 oz/450 g) Phyllo dough(Thawed overnight in the fridge, then kept covered while you work)
  • 113 g Unsalted butter(Melted (1 stick); plus a little extra if you’re generous (you should be))
  • 1 Tbsp Extra-virgin olive oil(Mixed with the butter for better browning without scorching)
  • 1 Egg(Beaten with 1 tsp water for egg wash)
  • 2 tsp Sesame seeds(Optional, for the top)
  • 1/2 tsp Flaky salt(To finish (optional but very café))

Instructions

  1. 1

    Heat the oven to 400°F / 205°C. Line a sheet pan with parchment.

    5 min

    Tip: Phyllo likes a hot oven—this is how you get that crisp, elegant shatter instead of a sad chew.

  2. 2

    Dry the 2 cans (14 oz/400 g each) Canned artichoke hearts, well-drained like you mean it: drain, then press firmly in a clean towel to squeeze out as much liquid as possible. Rough-chop into 1/4-inch pieces.

    8 min

    Tip: Don’t skip this. Wet artichokes = tight like a bad alibi, and your phyllo steams instead of flakes.

  3. 3

    Make the filling: in a bowl, mash together 170 g Feta cheese and 60 g Cream cheese until mostly smooth. Fold in chopped artichokes, 30 g Parmigiano-Reggiano (if using), 1 Lemon zest, 1 Lemon juice, 2 Tbsp Fresh dill, 1 clove Garlic, 1 tsp Aleppo pepper, and 1/2 tsp Black pepper.

    6 min

    Tip: You’re aiming for a spreadable paste with visible artichoke pieces—cohesive, not runny.

  4. 4

    Set up your 1 package (16 oz/450 g) Phyllo dough station: keep the stack covered with a barely damp towel. Mix 113 g Unsalted butter melted with 1 Tbsp Extra-virgin olive oil in a small bowl and keep a pastry brush nearby.

    3 min

    Tip: The olive oil raises butter’s smoke point a touch. Why it works: you get deeper color without burning the milk solids.

  5. 5

    Build one roulette log (tight shaping): lay 1 sheet of phyllo on the counter, brush lightly with Unsalted butter. Top with a 1 sheet of phyllo, butter again. Add a 1 sheet of phyllo, butter again.

    6 min

    Tip: Light brushing is enough—phyllo should look glossed, not drenched.

  6. 6

    Spread filling in a thin strip along the long edge closest to you (about 1 1/2 inches wide), leaving 1 inch bare on both short ends. Tuck in the short ends, then roll up tightly into a long log.

    5 min

    Tip: Tight roll = clean spiral = maximum crust-to-crumb ratio. If it loosens, you’ll get gaps and leaks.

  7. 7

    Repeat to make 3 more logs (you’ll use about 12 sheets total). Transfer logs to the fridge for 15 minutes to firm up.

    20 min

    Tip: This chill is the safe shortcut. It makes slicing clean and keeps butter where it belongs: between layers.

  8. 8

    Slice each log into 6 pieces (about 1-inch thick). Place cut-side up on the sheet pan with space between. Brush tops with 1 Egg wash, then a tiny slick of remaining Unsalted butter around the edges. Sprinkle 2 tsp Sesame seeds if using.

    10 min

    Tip: If your knife drags, wipe it clean and use a gentle sawing motion—don’t squash the spirals.

  9. 9

    Bake until deeply golden and audibly crisp, 18–22 minutes. Rotate the pan at minute 12.

    22 min

    Tip: Visual cue: the centers should look set (no creamy wobble) and the edges should be bronzed, not blond.

  10. 10

    Cool 5 minutes, then finish with 1/2 tsp Flaky salt and a little extra Lemon zest if you want them to taste ‘awake.’ Serve warm or room temp.

    6 min

    Tip: They’re best within 6 hours for max shatter, but they re-crisp beautifully.

Chef's Notes

This one is personal: Paris café vitrines (display cases) taught me that savory bakes should look tidy and eat loud—crisp first, then tang. The hero here is canned artichoke hearts, but only if you treat them like fresh: drain hard, chop clean, season bright. Cami’s shortcut note: Assemble and slice the roulettes, freeze them raw on a tray, then bag. Bake from frozen at 400°F, adding 4–6 minutes—no thaw. You’ll look like you run a café. Don’t skip this: squeezing the artichokes dry and chilling the logs before slicing. That’s the difference between flaky spirals and soggy pinwheels. Troubleshooting: If they’re pale, your oven runs cool—go 425°F for the last 3 minutes. If the bottoms brown too fast, double-pan (stack another sheet pan underneath) and keep baking until the tops catch up.

Frequently Asked Questions

How long does Artichoke–Feta Phyllo “Roulettes” (Lemon Zest, Dill, Aleppo) take to make?

Artichoke–Feta Phyllo “Roulettes” (Lemon Zest, Dill, Aleppo) takes about 57 minutes total. That includes 35 minutes of prep and 22 minutes of cooking.

How many servings does this recipe make?

This recipe makes 24 servings.

What skill level is needed for Artichoke–Feta Phyllo “Roulettes” (Lemon Zest, Dill, Aleppo)?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Artichoke–Feta Phyllo “Roulettes” (Lemon Zest, Dill, Aleppo)?

The main ingredients are: Canned artichoke hearts, well-drained, Feta cheese, Cream cheese, Parmigiano-Reggiano, Lemon, Fresh dill, Garlic, Aleppo pepper, Black pepper, Phyllo dough, Unsalted butter, Extra-virgin olive oil, Egg, Sesame seeds, Flaky salt.

What type of meal is Artichoke–Feta Phyllo “Roulettes” (Lemon Zest, Dill, Aleppo)?

Artichoke–Feta Phyllo “Roulettes” (Lemon Zest, Dill, Aleppo) is categorized as: snack, appetizer.