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Preheat your oven to 350F.
In a large bowl, mix together the cheeses. Taste and add a pinch of salt as necessary.
Add the eggs and mix well.
Layer 3 sheets of phyllo dough, brushing melted butter in between each layer and brushing butter on top. (Be sure to keep the phyllo that you are not using under a lightly damp tea towel to keep them from drying out.)
Cut the phyllo stack into strips, roughly 3 inches wide.
Place 1 Tbsp of filling at one end of each strip of layered dough.
Starting at the filled end, bring the bottom corner up to the top, creating a triangle that encases the filling. Then, fold the triangle over. Then, fold the triangle down. Continue folding until the end of the dough is reached. Re-butter the end to ensure it sticks firmly.
Place the triangle on a baking sheet, seam-side down and brush the top with butter.
Continue with the remaining dough and filling.
Bake the triangles for 10- 12 minutes, until golden and puffy.
Place the unbaked triangles on a baking sheet and freeze in a single layer. Once frozen solid, transfer them to an airtight bag or container.
Bake from frozen at 350F for 15-25 minutes, or until golden.