Prepare the Cheese Filling:
In a mixing bowl, combine the crumbled feta, ricotta, and fresh thyme if using. Mix until well blended and creamy.

Handle the Phyllo Pastry:
Keep the phyllo covered with a damp towel while you work to prevent drying. Cut each sheet in half lengthwise to create 12 strips total.

Assemble the Rolls:
Preheat your oven to 400°F (200°C).
Lay out one strip of phyllo, brush it lightly with melted butter or olive oil.
Place 1 tablespoon of cheese filling at the end, fold in the sides, and roll up tightly like a mini burrito.
Place the roll seam-side down on a parchment-lined baking sheet.
Repeat for all remaining strips and filling.

Bake to Crispiness:
Brush the tops of each roll with more butter or oil.
Bake for 15–20 minutes, or until golden brown and crisp.

Make the Chili Honey:
While the rolls are baking, warm the honey in a small saucepan over low heat.
Stir in chili flakes and simmer gently for 1–2 minutes. Remove from heat.

Serve with a Fiery Finish:
Let the rolls cool slightly, then drizzle with the warm chili honey or serve it on the side for dipping.
Garnish with extra thyme if desired and enjoy warm.