Preheat the oven to 200°C / 390°F and line a baking sheet with parchment paper.

Thinly slice the 2 leek whites and grate the 1 garlic clove.

Melt the 10 g butter in a frying pan over medium heat and add the sliced leek.

Cook the leek for about 10 minutes, stirring occasionally, until soft and reduced without browning.

Crumble the 100 g feta cheese into a mixing bowl and add the 1 egg.

Add the chopped mint, chopped dill, grated garlic, and zest from 1 lemon to the feta mixture.

Stir the cooked leek into the feta mixture and season with salt and black pepper.

Brush 2 phyllo pastry sheets generously with about half the olive oil and stack one un-oiled sheet over each oiled sheet.

Cut each doubled filo stack into 8 equal rectangles to make 16 rectangles in total.

Place 1 tablespoon of leek and feta filling along one short edge of each filo rectangle and roll it into a tight cigar.

Arrange the rolls seam-side down on the lined baking sheet and brush them with the remaining olive oil.

Bake the rolls for 20 minutes at 200°C / 390°F until deeply golden and crisp.

Drizzle the warm baked rolls with the 1 tablespoon honey and serve immediately.