Defrost the phyllo sheets in the fridge overnight.
Preheat oven to 200° C
In a large bowl, mix the mozzarella, feta, parsley, eggs, pepper and cayenne.
In another bowl, melt butter and add olive oil.
Open the phyllo sheets and make sure to keep them covered as you work because they can dry very quickly. Cut them lengthwise to form 2 long rectangles.
Take 1 piece and brush it with the butter and oil mixture, mixing them together every time because they separate, so that you’re always scooping butter and oil. Brush lightly, this amount of oil and butter should be enough for the entire batch. Take another rectangle and place it on top of the first one. Brush it as well. Then place some of the filling at the bottom and fold into a triangle. Brush with oil and butter on the top and the bottom and bake for about 15 minutes at 200° C or until golden and crispy. Enjoy hot out of the oven. I made 14 triangles out of this entire amount of ingredients. You might run out of some ingredients if you don’t portion well, but you’ll get there with a bit of practice.
Notes
These triangles freeze well. Bake directly from the freezer if you freeze them, but adjust time by baking for longer.