1. On waxed paper, place 1 sheet of phyllo. With pastry brush, brush phyllo with some melted butter or margarine. Sprinkle 2 teaspoons Parmesan cheese and 1/2 teaspoon minced fresh dill over phyllo. Fold phyllo sheet crosswise in half. Starting from the long open side, tightly roll phyllo, jelly-roll fashion, toward the folded side. Cut roll crosswise to make 4 sticks. Place sticks, seam side down, on large cookie sheet; brush with melted butter or margarine.
2. Repeat with remaining phyllo, making 48 sticks in all. If not serving right away, cover sticks with foil; refrigerate.