Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine crumbled feta, dill, mint, lemon zest, and black pepper until well mixed.

Lay out a sheet of phyllo pastry, brush lightly with olive oil, and layer another sheet on top, brushing again.

Cut the phyllo into four equal strips using a sharp knife.

Spoon about one tablespoon of feta mixture onto the end of each strip, leaving edges clear.

Fold sides of each strip and roll tightly into cylinders, seam-side down on the baking sheet.

Brush the tops of each roll generously with olive oil.

Bake for 18–20 minutes until golden brown and crispy.

While the rolls bake, warm honey in a saucepan, adding chili flakes and lemon juice until runny.

Once baked, drizzle warm chili honey over the rolls and serve immediately.