Preheat oven to 375°.

Line 2 baking sheets with parchment paper or Silpat mats.

Combine the crumbled feta, thyme, lemon zest, pine nuts, and ground pepper in a medium bowl. Do not over mix.

Gently fold in the honey. You want to leave chunks of feta.

Dampen a tea towel or some paper towels to keep the Phyllo dough damp.

Unroll the phyllo dough and remove 3 sheets. Cover the remaining dough until you are ready for more.

Spread one sheet of phyllo dough on a clean work surface. Brush the sheet with melted butter. Next, place another sheet of phyllo on top of the first and brush it with more butter. Finally, place the third sheet of phyllo on top of the stack and brush it again with butter. Don’t worry if the sheets tear. Patch the sheets as you need to. They will roll up fine.

Using a chef’s knife or kitchen scissors, carefully cut the phyllo into thirds.

Place 1 tablespoon of the filling on the end of each strip of phyllo.

Starting with the end of the dough strip with the filling, fold one corner of the phyllo over the filling to form a triangle. Continue folding the dough, keeping it triangular (like folding a flag).

Place on the prepared baking sheet and brush with melted butter. Do not wait until you have placed all the triangles on the baking sheets, as the dough will have dried out on the first one. Repeat with remaining phyllo dough and filling, using 3 sheets at a time and keeping the remaining dough covered with the damp towels to not dry them out.

Bake until brown and crisp, about 20 minutes. Let cool for at least 10 minutes (filling will be very hot).

Serve warm.