2 – 4 serves
– with Parthenon Sliced Kalamata olives and fennel
Mix feta cheese, fennel leaves and olives in a bowl. Cut the phyllo pasty lengthwise into strips 2-2 1/2 inches wide. Brush each strip with olive oil and place 1 teaspoon of the cheese mixture on the edge of the strip. Fold one corner over the triangle and continue turning over the triangle to the end of the phyllo strip.
Continue until there is no phyllo and filling left. Brush a baking sheet with olive oil and place each triangle on it.
Bake in a moderate oven for 15 minutes or until golden brown.