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Combine the ricotta, feta, parmesan, nutmeg and egg in a bowl. Stir in the mint or dill, if using.
Place 1 filo sheet on a clean work surface. Cover the remaining sheets with a clean, dry tea towel and then a damp tea towel (to prevent the filo drying out). Cut filo sheet in half lengthways. Brush with a little melted butter. Fold each piece in half lengthways and brush again with butter.
Place a level tablespoon of filling mixture at one end of each filo piece. Fold the corner of pastry over diagonally to cover the filling and form a triangle. Continue folding, keeping triangle shape, to enclose filling. Brush with melted butter and place on a tray. Cover with a clean tea towel. Repeat with remaining pastry, filling and butter to make 24 triangles.
Preheat air fryer to 190°C for 5 minutes. Cook filo parcels, in 2-3 batches depending on the size of the air fryer, for 7 minutes or until crisp and golden brown. Drizzle lightly with honey to serve.