Preheat the oven to 375° F. Line a baking sheet with parchment.
On a clean surface, roll out the phyllo pastry. Cut into 2 ½-3” wide strips lengthwise using a pizza cutter. Cover the pastry with a barely damp towel to prevent it from drying out.
On a clean surface, layout 1 layer of phyllo pastry and brush it down with a small amount of butter using a pastry brush and very gentle motions.
Place a second layer of pastry directly on top of the first and brush that with a small amount of butter.
In one corner of the pastry layers, place 1 heaping tablespoon of filling mixture. Squish it into an approximate triangle that nearly reaches the edges.
Fold the corner of the pasty with the filling over to reach the nearest opposite edge of the pastry. Then, roll the filling triangle towards the empty end of the pastry. Again, fold the triangle to the nearest opposite side. Repeat these last two steps until you reach the end of the pastry rectangle.
Place the triangle on the prepared baking sheet and cover with a damp towel. Repeat the assembly with all the pastry sheets and filling. The triangles can be placed fairly close together on the baking sheet, about ½”.
Bake for 20-25 minutes until golden brown and crisp.
Remove from the oven and allow to cool for 10 minutes before serving.