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This appetizer is perfect served alongside spicy Greek olives and crisp carrot and celery sticks.
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Best of all, it can be made ahead and frzn.
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In a medium bowl, combine cheese, egg substitute or possibly Large eggs, parsley and bread crumbs.
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Set aside.
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Divide phyllo sheets in half; keep one half wrapped in the refrigerator to prevent sheets from drying out.
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Cut remaining sheets into strips about 3 1/2- by 12-inches.
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Work with 2 strips at a time, covering the rest with waxed paper to prevent them from drying out.
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Brush 1 phyllo strip with melted margarine or possibly butter.
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Top with second strip and brush again.
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Place 1 Tbsp.
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cheese mix at one end of layered strips.
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Lift a corner of the strips next to the filling and fold it over the filling so it touches the opposite long side and forms a triangle enclosing the filling.
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Continue to fold up the pastry, maintaining the triangular shape.
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Cover the puff with wax paper to prevent drying.
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Fill and fold the remaining strips in the same way.
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Repeat the process with remaining half of phyllo sheets and remaining cheese mix.
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Preheat oven to 350 degrees.
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Place puffs on baking sheets which have been sprayed with vegetable cooking spray.
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Brush puffs with melted margarine or possibly butter.
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Bake till golden brown, about 20 min.
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Helpful Hints: Phyllo consists of paper-thin sheets of flaky pastry dough.
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It is available frzn in Greek groceries and many supermarkets.
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Puffs can be frzn unbaked for up to 4 weeks in an airtight container.
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When ready to bake, brush frzn puffs with melted margarine or possibly butter and bakes as directed for 30 min.
