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

Crumble the feta cheese in a mixing bowl, then add fresh dill, mint, lemon zest, and pepper. Mix until creamy.

Lay out two sheets of phyllo pastry and brush the top layer with olive oil. Cut into strips approximately 4 inches wide.

Place about a tablespoon of the filling at one end of a strip, fold the edges over, and roll tightly. Place seam-side down on the baking sheet.

Brush the tops of the rolls with more olive oil and bake for 18-20 minutes, until golden brown.

Prepare the chili honey by combining honey, chili flakes, and a splash of lemon juice in a small saucepan over low heat until warmed through.

Once baked, let the rolls cool briefly and drizzle with chili honey before serving.