Thaw the phyllo dough according to the package directions. Lay out one sheet of phyllo and using a pastry brush, lightly brush with melted butter. Lay another sheet on top of this one and brush with butter. Repeat in order to build a stack of three sheets. Using a sharp knife or pizza cutter, cut into 12 equal squares. The brand I buy, Athens, comes in 9×12 sheets, so it makes it very easy to cut into 3×3 squares. Nestle each square into the wells of a nonstick mini muffin pan. Repeat with 3 remaining sheets to fill all 24 wells. Bake for 7-10 minutes, until golden brown. Cool briefly and transfer to a parchment-lined baking sheet.
