TRIPLE CHEESE TRIANGLES

1/2 lb feta cheese crumbled (about 2 cups)
1/2 lb ricotta cheese (about 1 cup)
1 (8 oz) pkg cream cheese, softened
1 egg
1/3 cup chopped parsley
dash ground cayenne
dash salt
dash grated nutmeg
1 lb filo pastry sheets, thawed
1 1/2 sticks (3/4 cup) unsalted butter, melted

In a large bowl or food processor, combine feta cheese, ricotta cheese, cream cheese, egg, parsley, cayenne, salt, and nutmeg. Mix until well blended.

On a flat work surface, unfold filo and cut lengthwise into 6 or 7 strips 2 to 3 inches wide. cover filo strips with plastic wrap and top with a damp towel to prevent drying.

Brush 1 filo strip with melted butter. Top with a second strip of filo and brush again with butter.

Place about 1 1/2 tsp. cheese mixture on short end of strip, off to 1 corner. Fold 1 corner over to opposite edge, covering filling and making a triangle. Continue folding strip as you would a flag, keeping the triangular shape with each fold. Place filo triangle on a parchment- or foil-lined baking sheet. Brush with butter and cover with plastic wrap to prevent drying. Repeat with remaining filo and filling. (If made in advance, refrigerate up to 8 hours. Freeze for longer storage.)

Preheat oven to 350 degrees F.

Arrange filo triangles about 1 inch apart on a baking sheet.

Bake until puffed and barely golden, 10-15 minutes. Let cool 5-10 minutes before serving.

Makes about 80
Source: 365 Snacks, Hors D'Oeuvres, and Appetizers by Lonnie Gandara and Peggy Fallon