1 lb. phyllo dough
3/4 c. sweet butter

CHEESE FILLING:

3/4 c. Monterey Jack or feta cheese
1/2 c. cottage or ricotta cheese
1 egg, beaten
2 tbsp. chopped parsley
1/2 tsp. black pepper

SPINACH FILLING:

1/2 pkg. (10 oz.) frozen chopped spinach, thawed & squeezed of excess water
1/2 onion, grated
3/4 c. Monterey Jack or feta cheese
1/4 c. grated Parmesan cheese
1 egg, beaten
1/2 tsp. dried dill weed, optional
1/4 tsp. black pepper
Salt to taste

1. Thaw phyllo in package in refrigerator overnight. Melt the butter.

2. Prepare filling of your choice, mixing all ingredients until blended.

3. Unfold phyllo. Keep covered with waxed paper topped with lightly dampened towel while working to prevent drying out. Lightly brush melted butter over 1 sheet. Top with another. Brush again. Cut widthwise into 2 inch strips.

4. Place about 1/2 tablespoon filling in bottom corner of each strip. Fold corner over to opposite side, covering filling, to form a triangle. Then fold, flat fashion, lengthwise of strip, following natural pattern of triangle. Trim or tuck in last fold of excess dough.

5. Place seam side down on lightly buttered baking sheet. Brush top with butter. Repeat with remaining dough and filling.

6. Bake at 350 degrees for 20-30 minutes or until golden brown. Serve hot.

Tips: Use clarified butter for best results. Larger triangles can be made for luncheon meals if you wish. Makes about 5 dozen turnovers.