1. Thaw phyllo. Place pistachios in small, nonstick sauté pan on medium. Cook and stir 2–3 minutes until toasted; remove from pan and let stand until cool enough to handle, then chop very finely. Chop chives finely. Cut feta lengthwise into fourths.
2. Melt butter. Place 1 sheet phyllo long side toward you on flat work surface (cover remaining phyllo with damp towel). Brush phyllo evenly with butter, then top with another sheet phyllo. Repeat layers, alternating butter and remaining phyllo.
3. Spread preserves evenly over top of phyllo stack. Top with one-third pistachios and 2 tablespoons chives. Arrange feta lengthwise in row at bottom of 1 long side of phyllo, then roll carefully and tightly around feta, forming log. Brush log with butter. Chill 15 minutes.
4. Meanwhile, preheat oven to 400°F. Coat cups of 12-count muffin pan lightly with remaining butter. Cut log into 12 equal pinwheels and place cut-sides up in muffin pan cups. Bake 8–10 minutes until pastry is golden and crisp and feta is warm. Let stand 5 minutes, then remove pinwheels gently from pan and arrange on serving platter. Drizzle with hot honey and sprinkle with remaining two-thirds pistachios and 1 tablespoon chives; serve.

Chefs Tip: Cutting phyllo log evenly into fourths, then cutting each fourth into thirds will help ensure the 12 slices are even.