Preheat oven to 375 degrees. Mix together cream cheese, eggs and Parmesan cheese. Place sheet of phyllo on work surface and brush with butter. Lay another sheet on top and brush with butter. Repeat so that there are 4 sheets. Cut into 3-inch squares. Put 1 teaspoon filling on pastry square. Fold into a pocket and seal the edges with melted butter. Repeat the process with remaining phyllo. Bake for 15 minutes and serve. These freeze well. Brush with melted butter before freezing. Bake frozen for 20 to 25 minutes or until golden. Makes 100-120 pockets.