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Mix together cheese, egg, parsley, and seasonings, set aside. Keeping they phyllo covered with a piece of plastic wrap then covered with a damp kitchen towel, take one piece and lay flat on dry work area. Working quickly and starting with the edges, brush the butter on the phyllo leaves. Stack 2 leaves then fold over 1 third then fold over the third forming a long rectangle. Place 1 Tbsp. of cheese mixture at the top of the rectangle, fold the dough over the mixture to form a triangle and keep folding until to the bottom. Brush with a little more butter to seal and place sealed side down on unbuttered cookie sheet. Bake in a 350 oven for 15 to 20 or until just golden brown. Serve warm.
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