1 (8 oz.) pkg. cream cheese
3 oz. Gruyere cheese, shredded
1 egg
1 pkg. frozen filo dough sheets
1/2 c. butter, melted
2 tbsp. finely chopped parsley

Preheat oven to 375 degrees.

Cream the cream cheese until light; mix in Gruyere cheese. Add egg; beat until blended. Mix in parsley. Thaw filo sheets, keeping them covered with damp cloth to avoid drying. Lay out one sheet of filo; brush lightly with melted butter and cut into 3" wide strips about 14" long. Place 1 teaspoon of cheese filling in 1 corner of a strip, fold over, making a triangle. Continue the folding, making sure bottom edge is always parallel to the alternate edge until you fold over the last triangle at the end of the strip. Place on ungreased baking sheet; repeat until all filling and filo are used. Bake until puffed and golden brown. Serve hot. Can be frozen after baking.

To reheat, place frozen pastries on baking sheet in 375 degree oven for 10 minutes. Serves 36. NOTE: Tiropetes is a famous Greek appetizer; triangles of hot puff pastry encasing a cheese filling.