Preheat the oven to 375°F.

Cut each phyllo sheet crosswise into 3 equal strips, to make 18 wide strips. Keep the phyllo covered with a clean cloth or sheet of plastic as you work to prevent it from drying out, which it will do quickly.

Lay one phyllo strip horizontally in front of you on the work surface and brush it with melted butter. Place a second strip of phyllo vertically across the center of the first strip, forming a cross. Brush the second strip with melted butter. 

Place a square of feta approximately 1¾ inches across and ½ inch thick on the center of the two layered phyllo strips, fitting two or more smaller pieces of cheese together if necessary to form the square.

Fold the right side of the bottom phyllo strip over, covering the cheese. Brush it lightly with butter. Fold the bottom of the second strip of phyllo up and over the cheese and brush it lightly with butter. Fold the left side of the bottom phyllo strip over the center and brush it lightly with butter, then fold the top of the second strip of phyllo over onto the center of the phyllo bundle. Repeat until there is no remaining unfolded phyllo and you have a neat bundle.

Brush any unbuttered spots with butter and place the bundle seam side down on a baking sheet. Repeat with the remaining phyllo strips and feta (you'll have 2 phyllo strips left over; you can discard these, or reserve them for another use).

Bake until the phyllo bundles are golden brown, 15 to 20 minutes. Remove from the oven.

Arrange the phyllo bundles on a serving platter and drizzle the honey over them, then sprinkle with the pepper. Serve immediately, while the cheese is warm and the pastry is crisp.