Greek Cheese Triangles Recipe

Makes 80 servings

    1 8-ounce package cream cheese softened                        
    1/4 pound feta cheese                                          
    1 tablespoon parsley minced                                    
    1 teaspoon dill weed dried weed, crushed                       
    1/2 teaspoon garlic powder                                     
    1 pound frozen phyllo pastry leaves about 16 x 12-inches each  
    3/4 cup butter melted                                          

In a small mixer bowl at medium speed, beat cheeses, parsley, dill weed and garlic powder for 3 minutes or until smooth and creamy.

Preheat oven to 350? Grease baking sheets. Unfold dough and cover with a damp towel. Place two phyllo leaves on a clean surface and brush with butter. Cut into six strips, 16 x 2-inches each. Place 1 teaspoon cheese mixture at end of one strip. Fold one corner over to opposite side to make a triangle. Continue to fold to end of strip (like folding a flag). Fill and fold remaining strips. Repeat until all phyllo leaves have been used.

Place triangles 1/2 inch apart on baking sheets. Bake for 18 to 20 minutes or until golden brown.* Serve hot.

 *These appetizers can be made and baked ahead; cover and refrigerate overnight or freeze. To serve, place triangles on ungreased baking sheets and bake in a preheated 350?oven for 10 to 15 minutes or until heated through.