Place 2 sheets of phyllo, one on top of the other. Brush with melted butter. Cut into strips. (I split the smaller width of the phyllo into equal thirds. )
Place 2 tablespoons of filling at bottom of each strip. Fold flag fashion from bottom to top. Place seam side down on a buttered cookie sheet. Butter tops. Bake at 375°F (191°C) for 6-8 minutes or freeze on the cookie sheet and cook in an oven preheated to 375°F for 12-15 minutes.
NOTES
Add Dill: These little bundles of cheesy goodness are fabulous with fresh chopped dill in the filling. I add 3 tablespoons.
Add Fresh Mint: These are also wonderful with fresh mint. I add 2 tablespoons minced.
Thawing Dough: Be sure to follow the manufactures instructions for thawing. Generally, this is done in the refrigerator overnight.
Working With Phyllo: Only remove 1-2 sheets of phyllo at a time. Cover the rest of the sheets with a sheet of cling wrap and then a damp towel to prevent it from drying out. It’s also important to leave the package sealed until you are ready to use it.
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