1 pound feta or shredded Monterey Jack cheese
2 large eggs slightly beaten
1/4 cup finely chopped fresh or 1 tbsp dried basil leaves
1/4 tsp white pepper
1 pkg frozen phyllo sheets thawed
1/4 cup marg
1. Heat oven to 350F.
2. Crumble feta cheese into small bowl, mash with fork. Stir in
eggs,
basil and pepper until well mixed.
3. Cut stack of phyllo sheets lengthwise into thirds. Cover with
waxed paper, then with damp towel to prevent them from drying out.
4. For each triangle, use 2 strips of phyllo. Place 1 heaping
tsp
cheese mixture on end of strip, fold phyllo strip end over end, in
triangular shape, to opposite end. Place on cookie sheet.
Brush
marg over triangles.
5. Bake about 20 mi9n or until puffed and golden. Serve warm.