Title: Phyllo Triangles
Categories: Appetizer Phyllo
Yield: 1 Servings

1		Recipe filling
1/2	lb	Phyllo sheets
1 1/2	c	Butter or butter/margaring blend, melted

Unwrap phyllo and place one sheet on work surface. (cover remaining phyllo with damp tea towel to keep moist) Brush sheet with melted butter. Place second sheet on top and brush with melted butter. With a sharp knife, cut phyllo lengthwise into 6 strips. Cut each strip in half to make 12 small strips in all. Place one tsp of filling about 1 inch from the end of the strip. Pick up the right corner of the strip fold diagonally over filling. continue folding over filling in triangular shape. Brush end of pastry with butter, tuck under triangle and pinch corners to seal. Repeat with remaining filling and phyllo. Brush tops with melted butter. Freeze triangles, uncovered on baking sheets for 1 hour, then package in airtight containers and store in freezer. Do not thaw before heating. To serve, bake frozen triangles buttered side up on baking sheets in 425F oven for 10 minutes or until golden.

Cheddar Cheese Filling

1 egg, beaten Cayenne pepper 2 cups Old Cheddar Cheese, shredded - about 8 oz.

In bowl, combine egg and cayenne to taste. Stir in cheese and blend well. Set aside

Cheese Filling

1/2 lb feta cheese, crumbled 2 tbsp fresh parsley, dill, mint or chives finely chopped 1 egg, beaten white pepper

Combine all ingredients, adding pepper to taste, and work into a paste. Set aside.

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