I strongly recommend that you not cut more than one stack of working strips at a time.  The longer the whole sheets of phyllo remain intact, the less drying will result. NOTE:  You will be using only 1 strip/sheet for each triangle.

The width of the background in this diagram represents your whole phyllo sheet; this gives you your reference point to cutting your strips.  Use a very sharp knife.  The length and width of the strips depends on what size you want to end up with when the triangle is finished.  I recommend at LEAST 2 INCHES WIDE and NO MORE than 8 INCHES LONG.  Practice *s*

As you read in "Working with Phyllo", keep your unused strips covered with a damp towel or cloth.

It's helpful and a lot more fun to have a partner.  One can brush on the melted butter and drop between 1 and 2 heaping Tablespoons of filling onto the strip, depending on the width of your strip and the desired finished size.  The other person can do the folding.

The closing edge should stick to seal the triangle; if it doesn't, just apply a little of the melted butter to the edge and seal it up.

Unlike the PAN/Layering method, the triangles will cook more quickly.  Check them at about 15-20 minutes.  In this case, use a wooden toothpick to test the center.  Essentially, what you're after is for the cheese to be melted and the layers of phyllo cooked.

Now you understand why I can't specify servings.  Have fun...make a party!!!