Yields: 4 servings
Heat oven to 375 degrees F.
Combine the cheeses, egg, nutmeg, chives, dill, mint, parsley, pine nuts, salt, and pepper in a large bowl and mash with a fork.
Set aside.
For the filling, combine the cheeses, egg, nutmeg, chives, dill, mint, parsley, pine nuts, salt, and pepper in a large bowl and mash with a fork.
Set aside.
For the pastry, with scissors, cut a stack of phyllo sheets into 3 x 14-inch strips. Place the strips on top of one another and cover with a slightly dampened towel.
Heat oven to 375 degrees F.
Place one strip of phyllo on the work surface. Brush lightly with the butter. Place another strip on top and brush lightly with the butter (keep remaining strips covered).
Place a heaping teaspoon of the filling at one end, about 1 inch from the edge.
Fold one corner over the filling to meet the opposite corner, forming a triangle. Lift the triangle and continue to fold as you would a flag, until the whole strip is folded into a small, triangular parcel. Make sure the are no holes in the dough.
Brush the top of the parcel with butter; place it on a buttered baking sheet. Repeat with the remaining filling and phyllo.
Bake for about 15-20 minutes, until golden brown and crisp. Serve hot, warm, or at room temperature.
Servings 4