Fold the phyllo dough into a fan shape, starting from the long side;

Brush the last fold;

Repeat with a second sheet;

Roll the fan, wrapping it around the buttered side;

Add the second fan around the first nest, buttering the joining point;

Place the nest in 10 cm diameter springform pans or tartlet molds;

Brush the layers with butter, making sure to open them up;

Now all that's left to do is fill each layer with crumbled feta, chopped walnuts, and fresh thyme;

Finish by drizzling with a teaspoon of honey;

Bake at 180° for 15 minutes, remove from the oven when they are golden.