1 lb feta or shredded Monterey Jack cheese
2 large eggs, slightly beaten
1 tablespoon dried basil
1/4 teaspoon white pepper
1 16 ounce package frozen phyllo sheets (8×14 inches), thawed
1/4 cup margarine or butter melted
Heat oven to 350 F. Grease cookie sheet with shortening. Crumble feta cheese into small bowl; mash with fork. Stir in eggs, basil and white pepper until well mixed. Cut stack of phyllo sheets lengthwise into thirds. Cover with waxed paper, then with damp towel to prevent them from drying out. For each triangle, use 2 strips of phyllo. Place 1 heaping teaspoon cheese mixture on end of strip; fold phyllo strip end over end, in triangular shape, to opposite end. Place on cookie sheet. Brush margarine over triangles. Bake about 20 minutes or until puffed and golden. Serve warm.
Makes 3 dozen appetizers
NOTE:
Triangles can be covered and refrigerated up to 24 hours before baking.
Bake as directed. Or freeze up to 2 months tightly covered. Increase bake time by 5 minutes.