Preheat oven to 375 °F (190 °C). Line a baking sheet with parchment paper and set aside.

Trim feta into 12 equal‑sized rectangles (about ¾ oz each).

Lay one filo sheet flat and brush lightly with melted butter. Place a second sheet on top and brush again.

Place one feta rectangle near the short end of the filo stack. Sprinkle lightly with smoked paprika.

Fold the short sides of the filo over the feta, then roll up tightly to enclose. Brush the exterior of the roll with butter.

Repeat with remaining filo and feta, placing rolls seam‑side down on the prepared baking sheet.

Bake for 15–18 minutes, or until golden‑brown and crisp.

While the rolls bake, combine honey and crushed red pepper in a small bowl; microwave or warm on stove until honey is runny and pepper is fragrant.

Drizzle chili honey over hot rolls and sprinkle chopped parsley before serving.