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1
Make the filling-heat a large saute pan over medium heat and add in the olive oil.
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2
When the oil is hot, add the onion and cook until it is soft, about 2 minutes.
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3
Add in the garlic and cabbage; cook until the cabbage begins to soften, about 2 minutes.
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4
Add in salt, pepper, nutmeg, cayenne, and heavy cream; cook the mixture until the cream has reduced and thickened, about 4 minutes.
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5
Stir in the goat cheese, chicken, pecans, parsley, and tarragon.
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6
Stir and taste the mixture for seasoning, adding more salt and pepper if desired.
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7
Remove the pan from the heat and let cool.
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8
Preheat oven to 400u00b0.
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9
Assemble-remove the phyllo from the package, unroll it on a work surface, and immediately cover it with a large sheet of plastic wrap and a damp towel to keep the pastry from drying out.
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10
Working as quickly as possible, carefully remove one sheet of phyllo dough and lay it out on the work surface.
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11
Brush with melted butter and lay a second sheet on top of the first; brush again with melted butter.
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12
With a pizza cutter or sharp knife, cut the phyllo crosswise into six strips.
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13
Place about 1 teaspoon of the cooled filling on the short end of each strip.
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14
Fold the phyllo over the filling to form a triangle, as you would to fold a flag, and continue to fold, leaving a seam on the bottom of the triangle.
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15
Brush the triangle with melted butter and place it on a parchment-lined baking sheet.
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16
Repeat with the remaining phyllo and filling, leaving about 1/2-inch between triangles.
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17
Bake the triangles until golden, 12-15 minutes.
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18
Serve hot or at room temperature.
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19
**The unbaked triangles can be frozen, arranged on a parchment-lined baking sheet and wrapped in plastic for 2 weeks; they can be baked without thawing; just add 5 minutes to baking time.
