*Phyllo comes in all shapes and sizes these days. The variety I can find, Athens brand, weighs 1 pound and contains two 8-oz bags of 20 sheets each measuring 9 x 14-inches. If your phyllo comes in the larger sheets, cut it in half so that itâ€™s roughly 9 x 14-inches. After you cut it, gently roll it up and place it in a ziploc bag.
Combine cheeses, eggs and salt in a bowl. Stir until blended. Set up your station: you need a large cutting board, a teaspoon (a measuring teaspoon), a brush, the melted butter, a parchment paper-lined baking sheet, and the phyllo dough. If you havenâ€™t already, unwrap the phyllo dough and place it in a ziploc back. Lay one sheet of phyllo horizontally oriented in front of you on your cutting board. Brush it with butter. Run a knife down the piece of dough every two inches or so â€” this should yield six to seven strips. Place one teaspoon of cheese mixture at the end of each strip. Fold over corner to make a triangle. Continue folding from side to side till you get to the end of the strip.Â Place on prepared pan. Brush tops with butter. Repeat process until youâ€™ve used up all of your filling. Preheat oven to 350ÂºF. Bake for 10 to 15 minutes or until golden brown. Let cool briefly before serving.