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

In a medium bowl, combine crumbled feta cheese, chopped dill, chopped mint, lemon zest, and ground black pepper.

Layer phyllo pastry, brushing with olive oil between each layer.

Cut layered phyllo sheets into four equal strips.

Spoon a portion of the feta mixture at one end of each phyllo strip and roll tightly.

Position the rolled phyllo 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.

Prepare the chili honey drizzle by warming honey, chili flakes, and lemon juice in a saucepan.

Cool slightly and drizzle with warm chili honey before serving.