Recipe - Phyllo Triangles With White Beans Feta And Dill

1 pack Frozen phyllo sheets
1 One half cup Cooked white beans; drained
well
1 cup Crumbled feta cheese
1 One half tablespoon Lemon juice
3 tablespoon Heaping chopped fresh dill
One fourth tablespoon Freshly ground black pepper
1 lg Clove garlic; crushed
One half cup Melted butter or margarine

Thaw phyllo sheets according to package directions. Preheat the oven to
400*F. Grease a baking sheet. In large bowl, combine the beans, feta, lemon
juice,dill,pepper and garlic.( Use filling immediately or it will become to
watery.) Take 3 sheets of phyllo dough and lay them out lengthwise. To keep
remaining phyllo sheets from drying out, cover them with a damp cloth. With
a pastry brush, brush 1 phyllo sheet with melted butter, cover it with a
second sheet, repeat the brushing and stack to make a stack of 3 sheets.
Cut the stacks in three 4inch wide strips. Be sure to work quickly so the
edges don't dry out. Place 1 heaping tablespoon of filling on the lower
left corner of 1 strip. Fold the right corner of the dough over the filling
to the left edge, forming a triangle. Continue folding the dough in this
triangle pattern until you reach the end of the strip. Put filling on the
other 2 strips and repeat the folding. Place triangles on baking sheet.
Remove 3 more sheets from their damp cloth covering and repeat the entire
process until all phyllo is gone. If freezing the triangles, cover them
with plastic wrap and place them in the freezer. Brush tops of triangles
with remaining butter and bake 12 17 minutes, or until golden brown. Let
stand 15 minutes before serving so the filling cools a little. Makes 12
triangles. Great appetizers.
Posted to TNT Recipes Digest by Alice Poe afpoe@swbell.net on Apr 17,
1998