In a bowl, combine the crumbled feta, ricotta, and thyme, mixing until the mixture is smooth and evenly blended. Set this filling aside.
Cut the phyllo sheets in half lengthwise to create 12 strips, and cover them with a damp towel to keep them from drying out.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Take a strip of phyllo and place it on a work surface, then brush it with melted butter or olive oil. Spoon approximately 1 tablespoon of the filling near one end, fold the sides in, and roll tightly. Place the roll seam-side down on the prepared baking sheet and repeat this process with the remaining phyllo and filling.
Brush the tops of the assembled rolls with additional butter or oil. Bake them in the preheated oven for 15–20 minutes, or until they are golden brown and crispy.
While the rolls are baking, gently warm the honey in a small saucepan. Stir in the chili flakes and continue to heat over low for 1–2 minutes before removing it from the heat.
Once the rolls are done baking, drizzle the warm spicy honey over them or serve it on the side for dipping. Optionally, garnish with extra thyme if desired.
