SUN-DRIED TOMATO AND CHEESE PHYLLO TRIANGLES
1 cup (250 mL) shredded Monterey Jack cheese 4 oz (114 g) cream cheese, softened 3 tbsp (45 mL) finely chopped drained oil-packed sundried tomatoes, patted dry 1 tbsp (15 mL) finely chopped fresh parsley 1 tsp (5 mL) oregano, crumbled 1/8 tsp (0.5 mL) freshly ground pepper 16 sheets phyllo pastry 3/4 cup (180 mL) salted butter, melted
To prepare filling, combine Monterey Jack cheese, cream cheese, sun-dried tomatoes,
parsley, oregano and pepper until blended; set aside.
Brush top of one phyllo sheet with some melted butter. Lay a second phyllo sheet on top; brush with some melted butter. Cut layered phyllo crosswise into 8 equal strips, each about 2 inches (5 cm) wide.
For each strip, place 1/2 tsp (2.5 mL) filling on bottom righthand corner. Fold bottom right-hand corner of phyllo diagonally over filling so that bottom edge of phyllo is 3/8 inch (1 cm) from left-hand edge and forms a triangle.
Press down on edges to seal. Fold triangle upward. Continue folding triangle diagonally and upward until end of strip is reached. Brush tops with some melted butter.
Repeat procedure with remaining phyllo sheets, melted butter and filling. Triangles may be prepared to this point and frozen for up to 1 month. If freezing, layer triangles with wax paper in an airtight container. Do not thaw before baking.
Preheat oven to 400ºF
Bake triangles, seam side down, in parchment paper-lined rimmed baking sheets for 10-12 minutes or until golden brown and heated through.