Mushrooms and pretty much any cheese
Spinach and feta

Line cupcake tins with layers of phyllo and fill it with whatever you like!

I love figs jam and goat cheese tarts in phyllo.

Use it up all at once, e.g. pie, roll, tart instead of individual pieces:
http://www.epicurious.com/phyllo-puff-pastry-dough-recipes

I made these and they were a huge hit:
http://www.skinnytaste.com/2012/11/skinny-baked-brie-phyllo-cups-with.html?m=1
Brie, craisins, walnuts, and honey

We use leftover meat/veggies in a version of pasties (authentic ones do not use phyllo) Just roll it out and cut into 6" squares or so (or bigger or smaller--whatever you like), put filling in, fold and seal. Bake at 425 for 20 min or so

We have used chopped/shredded leftover roasts, chicken, any kind of leftover cooked vegetables (or throw a few in the microwave if you need more), mashed potatoes. Add some cheese if you'd like also (one of my DDs favorites is just mashed potatoes and cheese as a filling.)

I bought some phyllo to make a walnut/ mushroom tart and only ended up using part of the package.

I made eggs in phyllo for brunch yesterday, and DH loved them (I rarely cook with phyllo), so am looking of any simple suggestions to use up what's STILL left over, as well as ideas to incorporate more phyllo things in our kitchen as it's gone over so swimmingly.

I have to admit, just eating the eggs all nicely "cupped"in phyllo (although not any harder to make), felt fancier than regular baked eggs. Amazing how our taste buds work!
Thanks for any suggestions!