Start with 3 sheets of phyllo dough, maybe a foot long each. Place desired meat (in this case, chorizo, salami, or ham) in the center. Then top with desired cheese. Spread filling in middle section of sheets. Then, roll up into a tight wrap and fold edges underneath. Be sure to seal the wraps with a little bit of warm water also.
Alternatively, instead of rolling up the sheets. You can stack them and put the filling in between (kind of like a layered pizza - it should look like the right portion of the photo above). Make sure you have at least 2 sheets of phyllo for each layer though, this stuff is delicate.
Bake either method in the oven for about 5-10 minutes, where outside is crispy and flaky. Serve with sour cream and extra ground chorizo.