3 tbsp. butter
1/2 lb. melted butter
4 tbsp. flour
1 c. milk
1/2 lb. feta cheese, crumbled
1/4 lb. gruyere cheese, grated
2 eggs, well beaten
1 tbsp. fresh parsley, finely chopped
1/4 tsp. nutmeg
1/8 tsp. pepper
1 box phyllo pastry sheets

Melt 3 tablespoons butter over medium heat. Add flour and stir. When mixture starts to bubble, remove from heat and gradually stir in milk. Cook, stirring constantly until smooth and thickened. Empty sauce into bowl and add cheeses, beaten eggs, parsley and seasonings. Mix well and prepare triangles. Place phyllo pastry sheets on flat surface and keep covered with a slightly dampened towel while working with one sheet at a time.

Remove one sheet and brush well with melted butter. Fold cheese into thirds by folding long sides into the center. Brush each fold with melted butter. Place 1 tablespoon of cheese mixture in the bottom right-hand corner of the strip and fold over diagonally into a triangle shape. Lightly butter finished triangle and continue with sheets until all the cheese filling is used. Place triangles on baking sheet and bake at 425 degrees for 20 minutes or until golden. Yield: approximately 20 triangles.