Add the honey, thyme, and chili flakes to a small saucepan over medium low to medium heat. Heat for 5 minutes, but don’t allow it to boil.
½ cup honey, 4 sprigs thyme, ½ tablespoon dried chili flakes
Set aside to cool. Remove the sprigs of thyme and discard before using.
Drain the feta, then pat dry with paper towels to remove as much moisture as possible.
8 oz block feta cheese
If the block is more than 1" thick, slice it in half.
Situate one block of feta onto 2 pieces of phyllo. Wrap up all four sides like a present. Keep the sides relatively taut, but be careful not to rip them.
8 sheets phyllo pastry
Turn the block over so it’s seam side down, then add it on top of next two pieces of phyllo and repeat the fold. Repeat with the additional slice.
Heat a skillet over medium high heat until very hot, then add olive oil and continue heating until it glistens.
½ cup extra virgin olive oil
Carefully place in the feta seam side down (laying it down away from you) and fry until golden brown, about 2-4 minutes.
Use a spatula to carefully turn over the feta and fry the other side until golden brown. Use a spoon to splash oil onto the sides of the pastry to help it brown.
Continue flipping the pastry to get even browning, if needed.
Remove the golden brown phyllo package and add it to a plate lined with a paper towel to absorb excess oil.
Transfer the phyllo block to a plate or serving platter. Spoon the honey over top of the phyllo before serving. Serve hot.