|Olive oil||2 Tablespoon|
|Italian frying peppers||4 , stemmed, seeded, and cut into 1/4-inch dice|
|Pastrami||8 Ounce, excess fat removed, and diced|
|Shallots||1⁄4 Cup (4 tbs), coarsely chopped|
|Plum tomatoes||4 , cored, seeded, and diced|
|Dried oregano||2 Teaspoon|
|Black pepper||To Taste, coarsely ground|
|Flat-leaf parsley||1⁄4 Cup (4 tbs), chopped|
|Phyllo dough||1 Pound|
|Clarified butter||1 Cup (16 tbs)|
1) Preheat the oven to 350°F.
2) In a non-stick skillet, heat the oil over low heat.
3) Add the peppers and cook, stirring, until softened, for 8 to 10 minutes.
4) Add the pastrami and shallots and cook for 5 minutes.
5) Stir in the tomatoes and oregano, and season with salt and pepper.
6) Cook for 5 minutes longer over low heat, stirring occasionally.
7) Stir in the parsley and cool to room temperature.
8) On a clean dish towel, lay the phyllo pastry sheets. Keep covered with a piece of waxed paper and a slightly dampened dish towel so that the phyllo does not dry out.
9) On a work surface, place 1 sheet of phyllo lengthwise.
10) Using a pastry brush, lightly cover the surface with clarified butter.
11) Cover with a second sheet of phyllo and brush again with butter.
12) Cut the phyllo into six 3-inch-wide strips.
13) Place 1 tea-spoon of the filling 1 inch from the bottom in the center of each strip. Fold into triangles and tuck the ends under.
14) On a baking sheet, place the triangles and brush with butter.
15) Bake until golden brown, about 15 minutes.
16) Serve hot with tea or your favorite drink.