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1
Fold together the cheeses, eggs, parsley, and salt and pepper in a small bowl.
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2
For every 6 turnovers, you should use 2 layers of phyllo, liberally brushing each layer with melted butter.
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3
To assemble, start at the shorter end of the phyllo rectangle and cut into 6 even strips.
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4
Beginning at the far left lower corner of each strip, place 1/2 teaspoon of filling, and like folding an American flag, begin making right-angle turns until you have reached the end of the strip and you have a triangle-shaped pastry.
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5
Brush the turnovers liberally with butter and place them on wax paper.
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6
When all the triangles have been made, place them between layers of wax paper in a box or snap-top container and freeze.
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7
They can also be baked and eaten right away.
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8
Preheat your oven to 400F, and bake the pastries for 12 minutes on an ungreased cookie sheet (they already have enough butter).
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9
If they have been frozen they can go directly from the freezer to the oven for 20 minutes.
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10
They will be a pale golden color and very hot inside, so be careful with the first bite!
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11
Working with phyllo dough can be a frustrating experience if you ignore one important rule: Always defrost the dough slowly, overnight in your refrigerator.
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12
If you try to rush it you will lose half a box to sticky layers.
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13
Always keep the phyllo covered with a dry kitchen towel while working with it and brush layers liberally with melted butter.
