1. Preheat oven to 350°. 2. Crumble the feta cheese, then mix feta with the chives (or dill), parsley, and pepper. 3. Melt the butter in a small saucepan. Skim off any foam that accumulates. 4. Cut the phyllo pastry sheets into 3-inch strips. Take one strip and cover the rest with a clean, damp cloth. 5. Brush the first phyllo strip with melted butter, and place a teaspoon of feta/herb mixture on the bottom right corner of the phyllo sheet, about 1/4-inch from the edge. 6. Pick up the bottom right corner of the phyllo sheet and fold it up and over the feta/herb mixture so the corner reaches the top edge of the phyllo sheet and forms a triangle. Keep folding the pastry over itself, being careful that the filling remains intact, until you reach the end of the phyllo sheet and have a triangle shaped pastry. 7. Repeat steps #5 and #6, using remaining phyllo sheets and feta/herb mixture. 8. Lay pastries on a baking sheet, and brush with remaining melted butter. Bake at 350° for 20 minutes, or until golden brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
