Triple Cheese Triangles1/2lb feta, crumbled (abt. 2c.)
1/2lb ricotta cheese (abt. 1c.)
1 (8oz) package cream cheese, softened
1/3c. chopped parsley
dash of cayenne, salt, grated nutmeg
1 (1lb) package phyllo, thawed
1 1/2 sticks unsalted butter, melted
In a large bowl, combine cheeses, egg, parsley and the spices. Mix until well blended. Unfold phyllo and cut lengthwise into 6 or 7strips 2-3-inches wide. Cover strips with plastic wrap and top with a damp towel to prevent drying. Brush 1 phyllo strip with melted butter, top with a second strip of phyllo and brush with butter. Place about 1 1/2 tsp. of cheese mixture on short end of strip, off to one corner. Fold 1 corner over to opposite edge covering filling and making a triangle. Continue folding as you would a flag. Place on parchment or foil lined baking sheet. Brush with butter and cover with plastic wrap. Freeze for storage longer than 8 hrs.
Arrange triangles 1-inch apart and bake in a 350* oven until puffy and golden, 10-15min. Cool 5-10 minutes before serving.
Yields: about 80 triangles