1. **Preheat:** Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. **Make Filling:** In a medium bowl, combine the crumbled feta, chopped fresh dill (or thyme), and grated garlic. Mash slightly with a fork to combine, but leave some chunks of feta for texture.

3. **Prep Station:** Unroll the thawed phyllo dough on a clean flat surface. **Crucial:** Immediately cover the stack of phyllo with a slightly damp kitchen towel. Phyllo dries out in seconds if left exposed to air.

4. **Assemble:** Take one sheet of phyllo and place it on your work surface (keep the rest covered). Brush the entire sheet lightly with olive oil. Fold the sheet in half lengthwise (like a book) to create a long strip. Brush the top lightly with oil again.

5. **Fill & Roll:** Place a heaping tablespoon of the feta mixture at the bottom short edge of the strip. Fold the sides in slightly (to trap the cheese), then roll it up tightly like a small burrito or cigar. Place the roll seam-side down on the prepared baking sheet.

6. **Repeat:** Repeat the process with the remaining phyllo and filling. You should get about 12–15 rolls.

7. **Bake:** Brush the tops of all the rolls generously with the remaining olive oil. Sprinkle with sesame seeds if using. Bake for 18–22 minutes, or until the rolls are deep golden brown and ultra-crispy.

8. **Make Spicy Honey:** While the rolls bake, prepare the sauce. In a small saucepan or skillet, melt the butter over medium heat. Add the red pepper flakes and cumin seeds; cook for 1 minute until fragrant. Stir in the honey and vinegar. Let it bubble for 30 seconds, then remove from heat.

9. **Serve:** Transfer the hot rolls to a serving platter. Drizzle the warm spicy honey generously over the top (or serve it on the side as a dip). Serve immediately while crunchy.