Preheat the oven to 425° F. Line a baking sheet with parchment paper.

In a bowl, combine the feta, dill, and garlic. Place 1/4 cup or so of olive oil in a bowl for brushing.

Place 1 sheet of phyllo dough on a clean surface and gently fold it in half crosswise. Brush the phyllo with a little olive oil around the edges. On the short end of the dough, add 1 rounded tablespoon of feta. Roll the phyllo up over the filling, folding the side edges in, to seal. Place the roll seam-side down on the prepared baking sheet and repeat to make 12-16 rolls.

Brush the top of each phyllo roll with olive oil. Bake for 20 minutes, or until the rolls are golden brown on top.

Meanwhile, melt together the butter, 1 tablespoon oil, the chili flakes, and cumin in a small skillet. Cook over medium heat until fragrant, about 1-2 minutes. Remove from the heat and stir in the honey.

Serve the rolls warm with honey sauce for dipping/drizzling.