In a mixing bowl, combine crumbled feta and ricotta cheese with fresh thyme (if using). Mix until smooth and creamy, making sure every bit of cheese is well blended.

Take phyllo sheets and cut them in half lengthwise. Keep the phyllo covered with a damp towel to prevent it from drying out while you work.

Preheat your oven to 400°F (200°C). Brush one phyllo strip with melted butter or olive oil. Add about 1 tablespoon of the cheese filling at one end, fold the sides in, then roll tightly to seal. Place each roll seam-side down on a parchment-lined baking sheet.

Brush the tops of the rolls with additional melted butter. Bake in your preheated oven for 15–20 minutes, or until the rolls are golden brown and crispy, giving them a beautiful crunch.

In a small saucepan, warm the honey over low heat. Stir in the red chili flakes, and heat for about 1–2 minutes. Remove from heat and set aside to cool slightly.

Drizzle the warm chili honey over the baked rolls, or serve it on the side for dipping. If desired, garnish with fresh thyme leaves to enhance presentation.