Step 1: Thaw phyllo dough according to package instructions, preferably overnight in the refrigerator, then at room temperature for an hour before use. Prepare your work surface by laying out a clean, slightly damp kitchen towel.
Step 2: In a medium bowl, combine the crumbled feta cheese, softened cream cheese, and optional 1/4 cup chopped parsley. Mix well with a fork until thoroughly combined and relatively smooth. Set aside.
Step 3: Melt the unsalted butter in a small saucepan or microwave-safe bowl. Keep it warm. Lay out one sheet of phyllo dough on your prepared surface. Brush generously with melted butter. Place another sheet on top and brush with butter. Repeat for a total of three layers of phyllo dough.
Step 4: Cut the buttered phyllo stack lengthwise into 3 equal strips. Place a tablespoon of the feta mixture at one end of each strip. Fold one corner of the phyllo strip over the filling to form a triangle. Continue folding the triangle flag-style until you reach the end of the strip, tucking in any loose edges to seal the filling inside. Repeat with remaining phyllo and filling until all rolls are formed.
Step 5: Preheat your oven to 375°F (190°C). Arrange the assembled feta rolls in a single layer on a baking sheet lined with parchment paper. Brush the tops of the rolls with any remaining melted butter for extra crispiness.
Step 6: Bake for 20-25 minutes, or until the rolls are golden brown and perfectly crispy. While the rolls are baking, prepare the chili honey.
Step 7: In a small bowl or microwave-safe dish, combine the honey and red pepper flakes. Heat gently in the microwave for 15-30 seconds, or in a small saucepan over low heat until the honey is warm and slightly thinned. Stir well to infuse the chili flavor.
Step 8: Once the feta rolls are out of the oven, immediately transfer them to a serving platter. Drizzle generously with the warm spicy chili honey. Garnish with fresh chopped mint or parsley, if desired, and serve immediately.