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

In a mixing bowl, crumble the feta cheese and combine it with dill, mint, lemon zest, and pepper.

Lay one sheet of phyllo pastry down and brush it lightly with olive oil. Place another sheet on top.

Cut the layered phyllo into four equal strips.

Take a tablespoon of the feta mixture and place it at the end of each phyllo strip, folding sides inward and rolling tightly.

Place the rolls seam-side down on the baking sheet, brushing the tops with more olive oil.

Bake for 18 to 20 minutes until golden brown and crisp.

Combine honey, chili flakes, and lemon juice in a saucepan over low heat until warmed.

Drizzle the warm chili honey over the baked rolls or serve on the side.