1 cup cottage cheese
3 ounces feta cheese
1 egg
2 tablespoons each finely chopped fresh oregano and flat-leaf parsley
15 sheets frozen phyllo pastry, thawed
1/4 cup olive oil
1. Preheat oven to 425*F (400*F convection). Oil baking sheets; line with parchment paper.
2. Combine cheeses, egg and herbs in medium bowl; season with pepper.
3. Brush 1 sheet of pastry with some of the oil; top with 2 more sheets, brushing each with more oil. Cut layered sheets into 3 striips lengthways. Place 1 level tablespoon of cheese mixture at one narrow edge of each pastry strip. Fold one corner of pastry diagonally over filling to form a triangle. Continue folding to end of strip, retaining triangular shape. Repeat to make 15 triangles in total.
4. Place triangles, seam-side down, on baking sheets; brush with a little more oil. Bake triangles about 15 minutes or until browned lightly.
prep + cook time 30 minutes
makes 15
tip When working with the first three sheets of pastry, cover remaining pastry with a sheet of parchment paper then a damp tea towel to prevent it from drying out.
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