Preheat your oven to 350°F (175°C). Drizzle a small baking sheet’s center with olive oil.

Wrap the block of feta in a clean dish towel or paper towels. Place a heavy object on top, like a cast-iron skillet or a large pot, to help drain the feta. Replace the dish towel or paper towels as needed. This process should take 30 to 60 minutes.

On your work surface, lay two sheets of phyllo dough (each 13 inches by 9 inches) over each other, or fold one large sheet (17 inches by 12 inches) in half. Sprinkle the top of the phyllo with fresh thyme leaves and lemon zest.

Position the drained feta at the bottom of the short end of the phyllo stack. Fold up the long sides over the feta, and then gently roll it up, similar to a burrito. Brush the edge of the phyllo with olive oil to seal it.

In a small skillet over medium heat, heat the olive oil until it’s hot and shimmering (about 2 minutes). Add the wrapped feta and cook, turning it with tongs and holding it with tongs on the short sides, until it becomes golden and crisp on all sides (approximately 2 to 3 minutes total). Transfer the feta to a small rimmed baking sheet.

Bake the feta until it becomes creamy and warmed through to the center (about 10 minutes).

You can cut the feta into pieces if you like, and then transfer it to a serving platter. Sprinkle it with sesame seeds, red pepper flakes, and more fresh thyme. Drizzle honey over it and serve with toasted pita alongside.