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Preheat your oven to 375°F
Place the softened cream cheese and fig spread into piping bags
Keep your feta nearby and be ready to move quickly so the dough doesn't dry out
Unroll both sheets of phyllo
Along the edge closest to you, pipe half the cream cheese onto each sheet, add half the fig jam, and crumble half the feta over top
Roll the dough up tightly, cinnamon-roll style, starting from the filled edge
Using a sharp knife, gently slice the log with a sawing motion into halves, then halves again, until you reach the desired size
In a small saucepan, gently melt the salted butter with the thyme without browning
Place each piece cut-side up in a muffin tin or on a parchment lined baking sheet
Drizzle each piece with enough melted butter (about 1 teaspoon per piece or more) to let the dough soak it in
Bake for 20-30 minutes until golden brown and crispy
Drizzle with honey and serve