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

Combine crumbled feta cheese, fresh dill, mint, lemon zest, and black pepper in a bowl until well mixed.

Unfold the phyllo pastry and keep covered with a damp cloth. Brush the top layer with olive oil and cut into 4-inch wide strips.

Spoon the feta filling onto the edge of each phyllo strip, fold the sides, and roll tightly, ensuring the seam is underneath.

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

Bake in the oven for 18 to 20 minutes, or until golden brown and crispy.

In a saucepan, combine honey, chili flakes, and lemon juice over low heat until warmed.

Drizzle the warm chili honey over the rolls before serving.