Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Pat the feta cheese blocks dry with paper towels. Cut each block into 4 equal rectangular batons (8 total pieces).

Unroll phyllo dough and cover with a damp towel. Lay one sheet on a clean surface, brush lightly with olive oil, place a second sheet on top, and brush again.

Cut the layered phyllo stack in half or into strips slightly wider than the cheese batons.

Place a piece of feta at the end of a strip. Sprinkle with black pepper and oregano. Fold sides in and roll up tightly.

Place rolls seam-side down on the baking sheet. Brush tops and sides generously with remaining olive oil.

Bake for 15-20 minutes until pastry is deep golden brown and crispy.

While baking, warm the honey and chili flakes in a small saucepan over low heat until runny and infused.

Transfer hot rolls to a serving plate. Immediately drizzle with chili honey and sprinkle with sesame seeds and fresh thyme.