Ingredients:
6 ounces feta cheese, crumbled
2 tablespoons fresh chives, finely chopped (or dill can be used)
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon black pepper (or to taste)
6 tablespoons unsalted butter, melted
8 sheets phyllo pastry dough
Preheat oven to 350°.
Crumble the feta cheese, then mix feta with the chives (or dill), parsley, and pepper.
Melt the butter in a small saucepan. Skim off any foam that accumulates.
Cut the phyllo pastry sheets into 3-inch strips. Take one strip and cover the rest with a clean, damp cloth.
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.
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.
Repeat steps #5 and #6, using the remaining phyllo sheets and feta/herb mixture.
Lay pastries on a baking sheet, and brush with remaining melted butter. Bake at 350° for 20 minutes, or until golden brown.
