- 4 oz. feta cheese, crumbled
- 1/4 cup ricotta cheese
- 1/4 cup parmesan or asiago cheese, grated
- 2 oz. cream cheese
- Dried or fresh parsley to taste
- Grated nutmeg to taste
- Pepper to taste
- 1 egg, well beaten
- 1/4 cup butter, melted (I use unsalted)
- 5-6 sheets commercial phyllo pastry
To make the filling, combine all the cheeses together with the parsley, nutmeg, pepper, and egg. Mix well. Pull phyllo from the refrigerator and unroll. Be sure to keep it covered so it doesn't dry out while you prepare the pies. I use the plastic that it comes packaged in, covered by a damp towel. Don't be swayed by recipes that tell you to just go ahead and cover it up with a damp towel. If you do this, all your dough will stick together. And you will curse. I promise. Anyway, brush each piece of phyllo with melted butter before cutting. (The silicone brushes work fine, but I'm sure the bristle brushes probably work better.)Then cut each piece lengthwise into 3 equal strips.
Place a small dollop of the cheese mix in the middle of the top of each strip.
Now you fold. Folding the phyllo is like folding a flag...fold the right corner to the left to form a right angle and then upward. Continue folding at right angles until you reach the top and have a triangle. Place the triangles on an ungreased baking sheet in absolutely no particular order.Bake for about 20 minutes or until golden brown on each side.