|Feta cheese||1 Pound|
|Pot cheese||12 Ounce (1 Package)|
|Phyllo pastry sheets||1 Pound|
|Parsley/Dill||1⁄2 Cup (8 tbs), finely chopped|
Crumble feta cheese into small pieces.
Add pot cheese and blend well.
Add eggs and beat thoroughly.
Mix in the parsley or dill.
Carefully cut phyllo pastry into 3 equal portions.
Refrigerate two thirds until needed and cover the remaining third with a slightly dampened towel.
Remove one sheet of phyllo pastry, place on a flat surface, and butter well.
Fold in the long sides towards the middle, making a strip about 2 inches wide; butter again.
Place one tablespoon of cheese mixture in the bottom right hand comer of strip and fold over into triangle shape.
Continue folding, making sure, with each fold, that the bottom edge is parallel with the alternate side edge.
Lightly butter finished triangle.
Continue in this manner until all the cheese and/or phyllo sheets are used Bake triangle puffs in a 425 degree oven for 20 minutes or until golden browned, turning once.
Allow to cool about 5 minutes before serving.