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

In a medium-sized bowl, blend together the crumbled feta cheese, chopped dill, chopped mint, lemon zest, and a pinch of freshly ground black pepper.

Lay one sheet of phyllo pastry, brush with 1 tablespoon of olive oil, and add another sheet on top, brushing it again.

Cut the layered phyllo sheets into four equal strips lengthwise.

At the end of each phyllo strip, spoon approximately one tablespoon of the feta mixture.

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

Brush the tops of the assembled rolls with remaining olive oil.

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

While the rolls are baking, combine honey, chili flakes, and lemon juice in a small saucepan over low heat.

Once baked, let the rolls cool slightly and drizzle warm chili honey over them before serving.