FILLING:

1 tbsp. butter
1 1/2 tbsp. flour
1/2 c. milk
4 oz. feta cheese
2 oz. tasty cheese, grated (Parmesan is a good choice)
1 egg, beaten
2 tbsp. chopped parsley
1/4 tsp. ground nutmeg
Pepper

CASE:

1 lb. filo pastry
3/4 c. melted butter

To Make Filling: Melt butter, stir in flour and cook gently for 1 minute. Add milk and stir over heat until thickened and bubbly. Leave aside to cool. Finely crumble feta into a bowl and add grated cheese. I use Parmesan. Stir in sauce, egg, parsley, nutmeg and pepper to taste.

To Shape Triangles: Cut filo into thirds. Put the 2/3 you are not working with in a baggie and return to the box and the refrigerator. It is not necessary to cover your filo with a damp cloth, if you work quickly and do not allow it to dry out. Lay a filo strip on work surface, brush lightly with melted butter, fold in half lengthways and brush again with butter. Place a level teaspoon of filling on one end of strip. Fold corner of pastry over filling to folded edge to form a triangle. Continue to fold in triangles to end of strip and place seam side down on lightly greased baking trays. Brush tops with melted butter and cook in a moderate oven for 15-20 minutes until puffed and golden brown. Serve hot.