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

Combine crumbled feta cheese, fresh dill, minced mint, lemon zest, and freshly ground black pepper in a mixing bowl.

Lay one sheet of phyllo pastry and brush it with olive oil; layer another sheet on top and brush again.

Cut the stacked phyllo sheets into four equal strips lengthwise.

Spoon a tablespoon of the feta filling onto one edge of each phyllo strip and roll tightly.

Fold the sides of the phyllo over the filling and roll it into a cylinder shape.

Place each rolled feta bundle seam-side down on the baking sheet.

Brush the tops of the rolls with remaining olive oil.

Bake for 18-20 minutes until golden brown and crispy.

While the rolls are baking, warm honey, chili flakes, and lemon juice in a small saucepan.

Drizzle the chili honey over the rolls before serving.