1/4 lb. feta cheese
1 pkg. (8 oz.) cream cheese
2 tbsp. beaten egg
8 oz. phyllo dough
1/2 c. unsalted butter, melted
1/4 c. fine dry bread crumbs

Crumble feta cheese into bowl of electric mixer. Combine with cream cheese. Add egg and blend well. Chill.

Place damp towel on counter. Cover with waxed paper. Unfold phyllo dough. Place on waxed paper. Fold over.

Place one phyllo sheet on clean surface. Cut width-wise into thirds.

Brush top and bottom surfaces lightly with butter. Sprinkle top lightly with bread crumbs. Fold each section lengthwise in thirds to form section, 2 inch wide.

Place a teaspoonful of filling in top corner of one section. Fold corner to cover cheese mixture and make a triangle. Fold flag-fashion from left to right and right to left.

Brush with butter, as needed. Repeat.

Place on buttered baking sheet. Brush with butter.

Bake at 400°F for 15 minutes or until golden brown. Serve at once.

Tips: Fresh or frozen phyllo dough can be used. Thaw frozen dough in the refrigerator before handling.

To freeze: Cool pastries on wire rack. Arrange in single layer on tray and freeze. When frozen hard, transfer to plastic container. Freeze until serving, then arrange frozen pastries on baking sheet. Reheat at 350°F for 10 minutes or until heated through.

Makes 3 dozen.