8 oz ricotta cheese
6 oz crumbled feta cheese
6 oz mozzarella, in quarter-inch cubes
2 shallots, minced
1/3 cup chopped flat-leaf parsley
1 egg, beaten
salt and pepper
7 sheets Phyllo dough
3 oz butter
Defrost Phyllo dough slowly in refrigerator.
In a bowl, mix the three cheeses with the shallots, parsley and egg. Add salt and pepper if desired.
Keep a damp towel on top of the yet to be used dough sheets so they don't dry and become brittle.
Heat oven to about 350 degrees. Oil a baking sheet and separately melt butter in a small pan. Cut Phyllo dough sheets lengthwise all at once into 3-inch strips. Place each piece of Phyllo dough on a dry working surface, and brush with butter.
Place a spoonful of the filling on each Phyllo dough sheet about one inch from the edge. Fold the pastry containing filling enough times until it wraps the filling and is shaped in a triangle. Place these triangles on baking sheet and again brush with butter.
Bake for about 18-20 minutes until pastries start to brown.
Makes approximately 30 triangles. Serve warm.