1. Preheat oven to 375F. Melt butter in a small saucepan, then cool. Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. [I wont lie, as I got more confident with the phyllo I sorta skipped this part, opting instead to work quickly. Proceed at your own risk, however!]Take one phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter.
2. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.Put a heaping teaspoon of filling near one corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.
3. Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.Do ahead: Pastry triangles can be formed, but not baked, three days ahead. Arrange in one layer in heavy-duty sealed plastic bags, then freeze.
4. Bake frozen pastries (do not thaw) in same manner as above.See more: Appetizer, Mushrooms, Photo, Spinach, Vegetarian
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