Step 1: Thaw the phyllo dough. If frozen, transfer the phyllo dough package to the refrigerator overnight. Alternatively, let it sit at room temperature for 3-4 hours until fully pliable. Keep the phyllo covered with a damp kitchen towel while working to prevent it from drying out.
Step 2: Prepare your workstation. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Melt the butter in a small bowl.
Step 3: Make the spicy honey drizzle. In a small saucepan or microwave-safe bowl, gently warm the honey with the red pepper flakes over low heat or in the microwave for 30 seconds, stirring until combined. Set aside.
Step 4: Assemble the wraps. Lay one sheet of phyllo dough on a clean, dry surface. Brush lightly with melted butter. Layer another sheet on top and brush with butter. Repeat this process for a total of 4-5 layers of phyllo.
Step 5: Place a portion of the feta cheese block (e.g., cut the block into 4 equal pieces for 4 wraps) near one end of the layered phyllo. Fold the short edges of the phyllo over the feta, then roll tightly to form a compact wrap. Ensure the seams are tucked under.
Step 6: Transfer the assembled wrap to the prepared baking sheet. Repeat with the remaining phyllo sheets and feta, brushing the outermost layer of each wrap with butter and sprinkling with sesame seeds if desired.
Step 7: Bake the wraps for 20-25 minutes, or until deeply golden brown and crispy. The feta inside should be soft and warm.
Step 8: Remove from the oven and let cool slightly. Drizzle generously with the prepared spicy honey. Garnish with fresh parsley or mint if desired, and serve warm.