Melting butter in a saucepan
Remove one phyllo sheet from stack and transfer to clean work surface, with the long end of the sheet running parallel to edge of counter. Working lengthwise, brush half of phyllo sheet that is closest to you lightly but evenly with butter. Fold sheet in half toward you lengthwise, covering the buttered portion of dough. Rotate sheet 90 degrees so short side now faces you, and brush entire surface of sheet lightly but evenly with butter.
collage: brushing a sheet of phyllo with melted butter; folding sheet in half; brushing again with melted butter
Using a 1/4 cup measure, place a scant 3 tablespoons (40g) filling on the bottom left-hand corner of sheet, about one inch from the bottom edge. Using a spoon, form filling into a rough triangle with its long edge (hypotenuse) facing the bottom right edge of the phyllo. Lift the bottom right corner of the phyllo and fold it over the filling and gently press to form a right triangle. Continue folding up and over, like folding a flag, until you reach the end of phyllo strip. Using a sharp knife, trim off any overhanging phyllo. Brush top of triangle with butter and transfer to a parchment-lined rimmed baking sheet, seam side down. Sprinkle with about 1/4 teaspoon seed mixture.
