Serves: 80
Total Calories: 42

1 (8-ounce) package cream cheese softened
1/4 pound feta cheese
1 tablespoon parsley minced
1 teaspoon dill weed dried weed, crushed
1/2 teaspoon garlic powder
1 pound frozen phyllo pastry leaf about 16 x 12-inches each
3/4 cup butter melted

In a small mixer bowl at medium speed, beat cheeses, parsley, dill weed and garlic powder for 3 minutes or until smooth and creamy.

Preheat oven to 350°. Grease baking sheets. Unfold dough and cover with a damp towel. Place two phyllo leaves on a clean surface and brush with butter. Cut into six strips, 16 x 2-inches each. Place 1 teaspoon cheese mixture at end of one strip. Fold one corner over to opposite side to make a triangle. Continue to fold to end of strip (like folding a flag). Fill and fold remaining strips. Repeat until all phyllo leaves have been used.

Place triangles 1/2 inch apart on baking sheets. Bake for 18 to 20 minutes or until golden brown.* Serve hot.

*These appetizers can be made and baked ahead cover and refrigerate overnight or freeze. To serve, place triangles on ungreased baking sheets and bake in a preheated 350° oven for 10 to 15 minutes or until heated through.

Nutritional Facts:

Serves: 80
Total Calories: 42
Calories from Fat: 28

More Recipes from the Gold Star Collection Cookbook:
Arranging Antipasto
Christmas Dip
Greek Cheese Triangles
Guacamole
Hot Artichoke Dip
Roquefort Cheese Log
Salmon Appetizer Pie
Sombrero Dip
Zesty Beef Dip