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1
In a large saucepan over medium heat, melt the 4 tablespoons of butter.
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2
Whisk in the flour, and cook gently until slightly browned.
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3
Then slowly whisk in the milk, continuing to stir and heat until thick and smooth.
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4
Turn off the heat.
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5
Stir in the cheddar and feta cheeses with a wooden spoon until combined.
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6
Stir in the parsley, pepper, and eggs, until well combined.
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7
Transfer to a bowl and set aside.
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8
Prepare the phyllo.
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9
Unfold the sheets.
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10
Measure the short end and divide this into 3 equal parts, and cut into strips which should be about 4 in width.
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11
Stack the strips and cover with a damp cloth as the phyllo dries out very quickly.
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12
Preheat the oven to 350 F.
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13
Make the triangles.
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14
Lay as many individual sheets out across your counter as you can fit and lightly brush with melted butter.
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15
Place one heaping teaspoon of the filling mixture 1/2 from the end of the strip.
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16
Fold the corner of the pastry over the filling to form a triangle.
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17
Continue to fold up the strip, in triangles, until you get to the end of the strip.
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18
Basically you are folding it up like a flag.
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19
See the related blog link for step-by-step photos.
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20
Place the triangles on parchment paper-lined cookie sheets and brush the top with melted butter.
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21
Bake for 15-20 minutes at 350 F until golden brown.
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22
Then remove from the oven and serve warm.
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23
If freezing: Bake for 10 minutes until the edges are just starting to brown.
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24
Remove them from the oven and let them cool completely.
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25
Then freeze them in a bag in layers with parchment paper, freezer paper, or aluminum foil between the layers.
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26
This will make it a lot easier to remove just the amount you want to bake from the freezer because they wont be stuck together.
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27
Bake from frozen for about 20 minutes, until golden brown (watch though, as it make take a little bit longer).
