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

Prepare the filling by mixing the crumbled feta, dill, and grated garlic in a bowl.

Prepare the phyllo sheets by placing one sheet on a clean surface, folding it in half, and brushing the edges with olive oil.

Add the filling to one end of the folded sheet, roll tightly, and tuck in the sides. Place seam-side down on the baking sheet. Repeat for all rolls.

Brush the rolls with more olive oil and bake for about 20 minutes until golden brown and crispy.

Prepare the chili honey sauce: Melt butter with olive oil in a small saucepan, add chili flakes and cumin seeds, and sauté until fragrant. Remove from heat and stir in the honey.

Serve warm with the chili honey sauce for dipping.