1 lb Muenster cheese
2    Eggs, lightly beaten
1 tb Chopped parsley
1 lb Frozen phyllo dough
2    Sticks melted butter

Grate the muenster cheese finely in a food processor or with a hand
grater. Add eggs & parsley & blend well. Remove the phyllo dough from
the freezer & gently unroll. With a sharp knife, slice dough into
thirds, lengthwise, so that each is approximately 4″ x 12″. Re-wrap
two thirds of the dough in plastic & return to the freezer. Tear a
large piece of wax paper & place on counter. Working quickly, take
one sheet of phyllo dough & brush liberally with butter. Top with two
more sheets of phyllo, brushing each with butter. Place approximately
1 Tbls. of cheese mixture at one end of the buttered sheets, 1″ from
the edge. With your fingers, roll the dough over the cheese mixture
twice. Fold in the edges of the dough & continue rolling tightly
until the end. (Be careful not to tear the dough or roll too loosely,
otherwise the cheese will spill out when baking). Place seam side
down on a cookie sheet & brush tops with butter. Repeat with
remaining phyllo sheets. Bake at 400 degrees for approximately 15
minutes or until golden & crispy.