Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a bowl, combine crumbled feta, chopped dill, and grated garlic. Mix until evenly combined.

Lay one sheet of phyllo dough on a clean surface and fold it in half crosswise. Lightly brush olive oil around the edges.

Place 1 rounded tablespoon of feta filling on the short end. Roll the phyllo over the filling, folding the sides inward burrito-style to seal. Place seam-side down on the prepared baking sheet. Repeat to form 12–16 rolls.

Brush the tops of each roll lightly with olive oil.

Bake for about 20 minutes, or until the phyllo is crisp and golden brown.

While the rolls bake, melt butter with 1 tablespoon olive oil in a small skillet over medium heat. Add chili flakes and cumin seeds. Cook for 1–2 minutes until fragrant. Remove from heat and stir in honey.

Serve Oven Fried Feta Rolls with Chili Honey warm, drizzled generously or with the honey sauce on the side for dipping.