Heat the oven to 355°F (180°C). Lightly grease a 12-cup muffin tin.

Place one sheet of phyllo dough on a clean work surface and cover the remaining sheets with a clean, damp kitchen towel to prevent drying out. Cut the sheet in half crosswise to create two rectangles. Brush one rectangle generously with melted butter.

Spoon about 1½ tablespoons of crumbled feta along the short edge of the rectangle. Roll the phyllo into a log, then twist gently into a spiral. Transfer to the muffin tin. Repeat with the remaining phyllo and cheese.

Brush the tops of the spirals with more melted butter and sprinkle with sesame seeds.

Bake for 20 to 25 minutes, or until the rolls are golden brown and crisp.

Let cool for 5 minutes, then transfer the rolls to a serving plate. Drizzle with honey and serve warm.