2) Stack the phyllo sheets on a work surface and roll up into a cylinder. Cut the rolled phyllo sheets crosswise into 1cm wide sections. Unroll the phyllo sections and toss in a large bowl to separate the strips.
3) Gradually drizzle the butter over the phyllo, tossing constantly to coat (the strips might break up into smaller pieces). Sprinkle the Parmesan over the phyllo and toss gently to coat.
4) Arrange the phyllo mixture evenly over the prepared baking sheet. Bake until the mixture is crisp and golden, about 10 minutes.
5) Allow the phyllo mixture to cool and then break it apart coarsely into the desired pieces.