In a small saucepan, combine the honey, red pepper flakes, and optional smoked paprika. Heat over low heat for 3-5 minutes, stirring occasionally, until the honey is warm and the flavors have infused. Do not boil. Remove from heat and set aside to cool slightly.

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.

In a small bowl, melt the butter (microwave or stovetop). Stir in the olive oil. This is your butter-oil mixture.

Carefully unroll the thawed phyllo dough. Lay out one sheet on a clean, dry surface. Keep the remaining phyllo sheets covered with a damp (but not wet) kitchen towel to prevent them from drying out and cracking.

Brush the entire surface of the phyllo sheet generously with the butter-oil mixture. Lay a second sheet directly on top and brush it with the butter-oil mixture as well. Repeat with a third sheet, brushing it.

Using a sharp knife or pizza cutter, cut the layered phyllo sheet lengthwise into 4 equal strips (each strip will be approximately 3-4 inches wide).

Place one feta stick at one end of a phyllo strip. Fold one corner of the phyllo over the feta, forming a triangle. Continue folding the phyllo strip in triangles, as if folding a flag, until you reach the end of the strip. Ensure the feta is fully enclosed. Brush the outside of the completed roll with more butter-oil mixture.

Repeat this process for the remaining feta sticks and phyllo sheets until you have 12 rolls. You will use 3 sheets of phyllo for every 4 rolls, so you'll need a total of 9 sheets (for 12 rolls).

Arrange the finished feta rolls seam-side down on the prepared baking sheet, leaving a little space between each.

Bake for 15-18 minutes, or until the phyllo is golden brown and crispy.

Carefully remove the baking sheet from the oven. Let the rolls cool for just a minute or two on the sheet, then transfer to a serving platter.

Drizzle generously with the prepared chili honey and serve immediately. Enjoy!