Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a medium bowl, combine the crumbled feta cheese, ricotta cheese, dried oregano, lemon zest, and chopped parsley. Mix until well blended.

Unroll the phyllo dough and cover it with a damp kitchen towel to prevent drying out.

Take one sheet of phyllo dough, brush it lightly with melted butter, and layer another sheet on top.

Repeat with 3-4 layers, then cut into rectangles measuring about 4x6 inches.

Place a spoonful of the feta mixture at one end of each rectangle, then fold the sides over and roll tightly to form a log.

Place the rolls seam-side down on the prepared baking sheet and brush with more melted butter.

Bake for 20-25 minutes or until golden brown and crispy.

While baking, combine honey, red chili flakes, and lemon juice in a saucepan over low heat, stirring until warmed.

Remove rolls from the oven and drizzle with the chili honey before serving warm.