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

In a mixing bowl, combine crumbled feta cheese with fresh dill, mint, lemon zest, and a sprinkle of black pepper.

Lay one sheet of phyllo pastry on a clean surface and brush it with olive oil. Layer another sheet on top and brush again.

Cut the layered phyllo into four equal strips lengthwise.

Place a generous tablespoon of the feta filling at one end of a phyllo strip and fold the sides over the filling, then roll tightly.

Place each rolled phyllo seam-side down on the prepared baking sheet, spaced apart, and brush the tops lightly with olive oil.

Continue the assembly process with the remaining phyllo sheets and feta filling.

Bake the rolls in the preheated oven for about 18–20 minutes until golden brown and crispy.

While the rolls are baking, warm honey in a small saucepan over low heat and stir in chili flakes and lemon juice.

Once baked, let the rolls cool slightly and drizzle the warm chili honey over them before serving.