1 package (8 ounces) feta cheese, well drained and crumbled
1/3 cup minced fresh parsley
1/3 cup olive paste or 1/2 cup Kalamata olives, pitted and pureed with 1 tablespoon olive oil
2 large egg whites
1 package (17-1/2 ounces) frozen puff pastry sheets, thawed
In small bowl using fork, mix feta cheese, parsley, olive paste, and egg whites until thoroughly blended. On lightly floured surface, unfold one pastry sheet, keeping other side refrigerated. Using floured rolling pin, roll pastry sheet into 16×14 rectangle.
Cut pastry in half crosswise. Spread half od olive mixture evenly over 1 pastry half; top with remaining pastry half.
Using rolling pin, gently roll over pastry layers to seal them together.
Grease large cookie sheet. With large chef’s knife, cut pastry rectangle crosswise into 1/2 inch wide strips, taking care not to tear pastry.
Twist each strip 3 to 4 times, then place strips about 1 inch apart on cookie sheet. Bake strips until pastry is lightly browned, 12 to 15 minutes. With pancake turner, transfer sticks to wire racks to cool. Repeat with remaining pastry sheet and olive mixture. Serve at room temperature; store in tightly covered container.