Cheese and Parsley Phyllo Triangles
12 sheets frozen phyllo dough, thawed
6 ounces feta cheese, crumbled (about 1 ½ cups)
3 ounces fontina cheese, shredded (about 1 cup)
2 ounces Monterey Jack cheese, shredded (about ¾ cup)
½ cup chopped fresh Italian parsley
2 large eggs, beaten to blend
1 tablespoon minced shallot
½ cup (1 stick) unsalted butter, melted
Allow the box of phyllo dough to stand a room temperature for 30 minutes (the sheets are much easier to separate when they are room temperature). Mix the feta, fontina, and Monterey Jack cheese in a medium bowl to blend. Stir in the parsley, eggs and shallot. Set the filling aside.
Preheat the oven to 350°F
Line 2 heavy large baking sheets with parchment paper. Unroll the phyllo sheets on a dry flat surface. Carefully remove 1 sheet of Phyllo and lay it on a work surface (keep the remaining phyllo covered with plastic wrap and a damp kitchen towel). Brush the phyllo sheet with some melted butter. Top wit a second sheet of phyllo, and brush it with some melted butter. Cut the layered sheets lengthwise, into four 3-inch-wide strips.
Place 1 generous tablespoon of filling on bottom right hand corner of each strip of layered phyllo. Working with one layered phyllo strip at a time, fold 1 corner of phyllo over the filling, forming a small triangle.
Repeat folding the phyllo triangle up and over onto itself as you would fold a flag, brushing he edge of the last fold with more butter to seal. Transfer the triangles to the prepared baking sheets, seam side down and brush the tops with more melted butter. Repeat with the remaining phyllo sheets, melted butter, and filling forming 24 triangles total.
Bake the pastries until they are golden brown, about 18-25 minutes. Cooling slightly. Arrange the pastries on a platter and serve warm.