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Heat vegetable oil in a frying pan to 350°F.
Add the shredded phyllo in and fry until golden and crispy. If frying another batch, use a slotted spoon to take out the fried phyllo. Transfer to a plate with a paper towel to drain excess oil.
If you are not frying another batch, it'll be easier to set up a bowl with a strainer and pour the pan over to let the oil drain and the strainer catch the phyllo.
Allow the fried phyllo to cool down for 15 minutes.
Add the pistachio paste to a mixing bowl along with the fried phyllo and mix together to combine.
OPTIONAL: To the chocolate mold, add a light drizzle of white chocolate.
Then add in about ¼ cup or more of melted milk chocolate and shake it around to cover the bottom and sides completely.
Pop in the fridge or freezer for 10 to 15 minutes until hard.
Take the mold out and fill the chocolate mold with the pistachio and phyllo mixture almost all the way to the top.
Cover the filling entirely with more melted chocolate and pop it back in the fridge or freezer for 10 to 15 minutes until hard.
Once set, pop out of the mold and enjoy!