If you have leftover ends of cheese (such as Parmesan, ricotta, blue cheese), here’s a delicious way to use them.
Preheat the oven to 180°C. Brush 5 phyllo sheets with melted butter and line a rectangular baking dish. Grate the cheese into a mixing bowl. Stir in 2 large eggs and finely chopped fresh oregano and season. Spoon the cheese mixture into the centre of the phyllo case and sprinkle with cayenne pepper. Bake until the cheese has melted and the phyllo is golden. Sprinkle with finely chopped fresh flat-leaf parsley and serve hot with a crispy green salad.