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1
In a large heavy skillet cook the sausage over moderate heat, stirring and breaking up the lumps, until it is cooked through and transfer it with a slotted spoon to paper towels to drain.
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2
Add the oil to the skillet, in the fat cook the onion and the mushrooms, stirring occasionally, until the onion is softened, and in a bowl stir together the sausage, the onion mixture, the Feta, the red peppers, the cinnamon, the nutmeg, the bread crumbs, the parsley, the eggs, and salt and pepper to taste.
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3
On a work surface arrange 1 strip of the phyllo with a short side facing you, brush it lightly with some of the butter, and put 1 heaping teaspoon of the filling about 1 inch from the bottom end of the strip.
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4
Fold the lower right corner of the strip up over the filling, forming a triangle of the folded phyllo, continue to fold the filled triangle up the entire length of the strip, and brush the triangle lightly with some of the butter.
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5
Form more triangles in the same manner with the remaining phyllo, filling, and butter, transferring them to baking sheets as they are formed.
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6
The triangles may be made 1 week in advance and kept frozen in airtight containers.
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7
Do not thaw the triangles before baking.
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8
Bake the triangles in the middle of a preheated 350F.
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9
oven for 20 to 25 minutes, or until they are golden.
