Preheat your oven to 400°F (200°C). In a medium mixing bowl, crumble the feta block into coarse chunks. Add the softened cream cheese and black pepper. Blend with a fork until it forms a cohesive but slightly chunky paste. Set aside.

Place one sheet of phyllo dough horizontally on a clean surface. Brush lightly with melted butter. Top with a second sheet, brush with butter, and repeat with a third sheet to create a 3-layer stack. Keep remaining phyllo covered with a damp towel.

Cut the buttered phyllo stack in half vertically to create two rectangles. Spoon 1 tablespoon of the feta mixture onto the bottom edge of each rectangle.

Fold the bottom edge over the filling, fold in the sides, and roll tightly into a cylinder. Place seam-side down on a parchment-lined baking sheet. Repeat until all ingredients are used. Brush the tops of all rolls with melted butter.

Bake for 18-20 minutes until the rolls have a deep, crispy, golden-baked crust. Remove from the oven and let rest for 5 minutes.

Transfer the warm rolls to a serving plate. Drizzle generously with glistening hot honey. Scatter red chili flakes, sesame seeds, and finely chopped fresh dill on top. Place fresh mint leaves around the dish and serve immediately.