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

In a mixing bowl, combine crumbled feta cheese, chopped dill, mint, lemon zest, and black pepper until well-blended.

Take a sheet of phyllo pastry and brush it generously with olive oil. Lay another sheet on top and brush it again.

Slice the layered phyllo sheets into four equal strips using a sharp knife.

Spoon approximately 1 tablespoon of the feta mixture at one end of each phyllo strip, leaving about an inch from the edges.

Fold the sides of each strip over the filling, then roll it up tightly from the filled end.

Brush the tops of the rolls with the remaining olive oil.

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

While the rolls bake, mix honey, chili flakes, and lemon juice in a small saucepan and warm over low heat until runny.

Drizzle the warm chili honey over each roll before serving.