1 lb. phyllo dough
3/4 lb. sweet butter
3/4 c. Monterey Jack cheese
1/4 c. Ricotta cheese
1/2 - 1 can diced green chiles
1 egg, beaten
2 tbsp. chopped parsley
Black pepper to taste

Thaw phyllo in package in refrigerator overnight. Melt butter. Mix together filling ingredients with chiles and pepper to taste.

Unfold phyllo keeping unused sheets covered with wax paper and damp towel. Unroll 1 sheet, brush with butter, top with 2nd sheet, brush with butter. Cut widthwise into 2 inch strips.

Place 1/2 tablespoon filling in bottom corner of each strip; fold corner to corner flag fashion. Tuck in or trim excess dough. Place seam down on lightly buttered baking sheet. Bake 350 degrees 20-30 minutes until lightly browned.

Makes about 4-5 dozen.