1 package (8 oz.) cream cheese
1 carton (16 oz.) Cottage cheese
1 pound Feta cheese, crumbled
1/2 cup grated Parmesan cheese
1 pound frozen filo (phyllo) pastry
1 cup butter, melted
jalapeno or mint jelly, melted
Filo dough is fragile. Thaw in refrigerator overnight or on the counter for 2 hours prior to use.
Preheat oven to 350 F.
Combine the four cheeses and mix. Beat eggs and stir into cheeses.
Carefully unroll filo dough, cut in 2 1/2 – 3 inches wide strips. Work with a few sheets at a time. Place remaining dough in a bowl and cover tightly or place a damp cloth over bowl to prevent dough from drying out (be careful not to let damp cloth touch the dough). Lightly brush each piece of filo with melted butter. Place 1 teaspoon cheese filling at one end of strip. Fold one corner of the filo diagonally over filling; continue folding as if folding a flag. Continue with remaining filo and filling. Place appetizers on baking sheet 1 inch apart. Bake at 350 F for 20-25 minutes or until golden brown. Serve with jalapeno or mint jelly as a dipping sauce (melt jelly and or thin slightly with a little warm water).
NOTE: Appetizers may be made ahead and frozen for up to 2 weeks before baking. Layer triangles in shallow pan on wax paper or plastic wrap, placing plastic wrap between layers. Cover tightly before freezing. Thaw on counter 10-20 minutes before baking and /or increase baking time slightly to accommodate frozen triangles.