Wrap feta blocks in clean dish towel. Place on cutting board and weigh down with heavy pan or skillet 30-60 minutes to remove excess moisture.

Preheat oven to 350 degrees F. Spray baking sheet with cooking spray.

Slice each feta block in half lengthwise, then cut into thirds to yield 24 small pieces, about 1-1/2 x 1/2 inch.

Place one phyllo sheet on cutting board and lightly brush with olive oil. Cut into thirds lengthwise to create strips about 13 x 4 inches. Keep unused phyllo covered with damp towel to prevent drying.

Place piece of feta at short end of phyllo strip. Sprinkle lightly with lemon zest

and thyme. Roll phyllo around feta, folding in sides and brushing with olive oil as needed to seal. Repeat with remaining feta and phyllo.

Heat 2 tablespoons olive oil in large skillet over medium heat. Cook wrapped feta

bites, turning gently, until golden and crisp on all sides, about 30 seconds per side. Transfer to prepared baking sheet.

Bake 5-7 minutes, until feta is warmed through and slightly softened.

To serve, transfer feta wraps to serving platter, drizzle with honey and finish with flaky sea salt. Serve warm.