INGREDIENTS

INSTRUCTIONS

In a large heavy skillet cook the sausage over moderate heat, stirring and
breaking up the lumps, until it is cooked through and transfer it with a
slotted spoon to paper towels to drain. Add the oil to the skillet, in the
fat cook the onion and the mushrooms, stirring occasionally, until the
onion is softened, and in a bowl stir together the sausage, the onion
mixture, the Feta, the red peppers, the cinnamon, the nutmeg, the bread
crumbs, the parsley, the eggs, and salt and pepper to taste.
On a work surface arrange 1 strip of the phyllo with a short side facing
you, brush it lightly with some of the butter, and put 1 heaping teaspoon
of the filling about 1 inch from the bottom end of the strip. Fold the
lower right corner of the strip up over the filling, forming a triangle of
the folded phyllo, continue to fold the filled triangle up the entire
length of the strip, and brush the triangle lightly with some of the
butter. Form more triangles in the same manner with the remaining phyllo,
filling, and butter, transferring them to baking sheets as they are formed.
The triangles may be made 1 week in advance and kept frozen in airtight
containers. Do not thaw the triangles before baking. Bake the triangles in
the middle of a preheated 350F. oven for 20 to 25 minutes, or until they
are golden.
Makes about 80 triangles.
Gourmet March 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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