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1
In a large bowl, combine the cheese, egg, mint, sugar and cinnamon.
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2
Unroll the leaves of phyllo and slice the stack in half lengthwise.
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3
Put the two piles of pastry leaves together into a single stack.
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4
Lift one leaf of the phyllo off the stack, place it on a work surface, and brush it lightly with the melted butter.
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5
Top with a second leaf of phyllo, brush the top lightly with butter, and fold the two leaves together lengthwise, forming a strip 2 to 3 inches wide.
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6
Place a tablespoon of the cheese filling at one end of the strip, then lift a corner of the strip over the filling until the point of the corner meets the opposite edge of the strip, making a diagonal fold at the bottom of the strip and a triangular enclosure for the filling.
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7
Continue folding the strip with the filling from corner to side as if you were folding a flag, until you reach the end of the strip.
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8
Place the filled triangle, seam side down, on a baking sheet and continue making filled pastries until all the filling and phyllo are used.
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9
There should be a little of the butter left.
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10
Preheat oven to 375 degrees.
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11
Brush the tops of the pastries with the remaining butter and sprinkle them with a little water.
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12
Place them in the oven and bake about 15 minutes, until the pastry is golden.
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13
Warm the honey in a saucepan while the pastries are baking.
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14
Allow the pastries to cool about 10 minutes, transfer them to a serving platter, drizzle them with honey, and serve while still warm.
