Mix together the cheeses, eggs, parsley, salt, and pepper. Cut the phyllo sheets crosswise into 3 rectangles. Place a rectangle on a work surface and gently brush with melted butter. Place 1 tablespoon (15 ml) of the cheese mixture in one corner.
Fold the rectangles in half lengthwise to cover the cheese mixture.
Fold the corner with the cheese mixture diagonally to make a point, and continue folding and rolling the triangle until the entire piece of dough is wrapped around the filling.
Repeat with the remaining dough and filling. (The tiropites may be frozen at this point and baked directly from the.
Place on a lightly greased baking sheet and brush with melted butter.
Bake in a preheated 425F oven until golden brown, 15 to 20 minutes.
Serve warm or at room temperature.