~12 sheets of frozen phyllo dough, thawed
~1 1/2 c. feta cheese, crumbled
~1 c. fontina cheese, shredded
~3/4 c. monterey jack cheese, shredded
~1/2 c. chopped fresh italian parsley
~2 large eggs, beaten to blend
~1 tbsp. minced shallot (if desired)
~1/2 c. (1 stick) unslated butter (I used about 1/2 stick melted)
Allow the box of phyllo dough to stand at room temp for approx. 30 minutes. Mix the cheeses in a med bowl to blend. Stir in the parsley, beaten eggs, and shallot (if desired). Set the filling aside.
pre-heat the oven to 350 degrees.
Line 2 baking sheets with parchment paper. Unroll the phyllo sheetson a dry flat surface. Carefully remove 1 sheet of phyllo dough (be careful it is very thin, & rips easily), lay it on your working surface. Keep the remaing phyllo dough covered with a damp kitchen towel until being used. Brush the phyllo sheet on your working surface with melted butter. Top with a second phyllo sheet and brush with melted butter. Cut the 2 layered sheets in 3-inch length-wise sections with a sharp knife. Place 1 generous tbsp of filling on bottom of right hand corner of each strip of layered phyllo. Working with one layered phyllo strip at a time, fold one corner phyllo over the filling, forming a small triangle - repeat folding the phyllo triangle up and over onto itself as you would fold a flag, brushing the edge of the last fold with melted butter to seal. Continue this method, until you have used all the filling. Transfer the triangles to the prepared baking sheets, seam side down and brush with more butter.
Makes approx 24 triangles (mine made approx 12 triangles total).