|Canned salmon||7 3⁄4 Ounce (1 Can)|
|Eggs||2 , beaten|
|Cream-style cottage cheese||1 Cup (16 tbs), drained|
|Finely chopped cucumber||1⁄2 Cup (8 tbs)|
|Dried dill weed||1 Teaspoon|
|Lemon pepper||1⁄4 Teaspoon|
|Phyllo dough||8 Ounce (1/2 Of A 16-Ounce Package)|
|Butter||3⁄4 Cup (12 tbs), melted|
Drain salmon; flake, removing bones and skin.
Combine with eggs, cheese, cucumber, dillweed, and lemon pepper.
Unfold phyllo dough; spread 1 sheet flat.
Brush with some butter.
Top with second sheet; brush with butter.
Add third sheet; brush with butter.
Cut stack lengthwise into 2-inch strips.
Place 1 scant tablespoon salmon mixture near end of each strip.
Fold end overfilling at 45 degree angle.
Continue folding to form a triangle that encloses the filling, using entire strip of 3 layers.
Repeat with remaining dough and filling.
Place on baking sheet; brush with butter.
Bake in 375° oven 18 minutes.
Serve warm or cool.