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

In a medium bowl, combine crumbled feta cheese, dill, mint, lemon zest, and pepper until evenly blended.

Lay one sheet of phyllo pastry on a flat surface and brush it with olive oil. Layer a second sheet on top and brush that as well.

Slice the stacked phyllo sheets into four long strips lengthwise.

At one end of each phyllo strip, place about 1 tablespoon of the feta mixture and leave room for folding.

Fold the sides of the phyllo strip over the filling and roll tightly to seal.

Position the rolls seam-side down on the baking sheet, ensuring they are spaced evenly.

Brush the tops of the rolls with any remaining olive oil for an extra crispy finish.

Bake the rolls for 18-20 minutes until golden brown and crisp.

While baking, combine honey, chili flakes, and lemon juice in a small saucepan over low heat until warm.

Once rolls are done, drizzle the chili honey over them just before serving or serve as a dipping sauce.