Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

In a mixing bowl, combine the crumbled feta cheese, freshly chopped dill, and grated garlic. Mix until well blended and creamy.

Unroll the phyllo dough and lay it flat. Brush a light layer of extra virgin olive oil over each sheet, keeping the remaining dough covered with a damp towel.

Spoon about 1 tablespoon of the feta mixture onto the edge of a phyllo sheet. Fold the sides over the filling and roll it up tightly. Seal the edges with olive oil.

Place the completed rolls on the baking sheet, brush with additional olive oil, and bake for approximately 20 minutes, or until golden brown and crispy.

Melt salted butter in a skillet over medium heat. Add olive oil, chili flakes, and cumin seeds. Sauté until fragrant, then add honey and mix well.

Serve warm with the spicy chili honey sauce on the side for dipping or drizzling.