Yield: 20 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Shredded Jack Cheese, Or: |
| \N \N | Cottage Cheese |
| 2 \N | Eggs, Well Beaten |
| ½ cup | Chopped Parsley |
| 1 teaspoon | Salt |
| 10 \N | Sheets Phyllo Pastry |
| 1 cup | Unsalted Butter, Melted |
Combine cheese, eggs, parsley and salt and mix well. Cut each sheet of phyllo dough in halves, working with one sheet at a time. Keep rest of pastry covered with damp towel until ready to use. Brush with butter and fold each half twice vertically to form narrow strip. Place about 1 tablespoon cheese mixture at one end of each strip. Fold one corner across filling to form triangle. Brush with more butter. Continue folding in triangles, flag-style, and brushing with butter. Place triangles on baking sheets and bake at 350øF until pastry is golden, about 15 to 20 minutes. (C) 1992 The Los Angeles Times