Beat eggs at medium speed with an electric mixer 1 minute; beat in cheeses.
Unfold phyllo, and cover with a slightly damp towel to prevent pastry from drying out.
Place 1 phyllo sheet on a flat surface covered with wax paper; cut lengthwise into 3 (12- x 6-inch) strips. Brush 1 long side of each strip with melted butter; fold strips in half lengthwise, and brush with butter.
Place 1 teaspoon cheese mixture at base of each strip; fold right bottom corner over to form a triangle. Continue folding back and forth into a triangle, gently pressing corners together.
Place triangles, seam side down, on ungreased baking sheets, and brush with butter. Repeat procedure with remaining phyllo sheets, cheese mixture, and butter.
Bake at 375° for 15 minutes or until golden.
Note: You may freeze unbaked pastries on baking sheets; remove to airtight containers, and freeze up to 2 weeks. Bake as directed without thawing.