1 package frozen phyllo dough
(9×14-inch rectangles), thawed
½ package 8 ounce cream cheese
1 cup finely crumbled feta cheese
3-4 tbsp finely chopped parsley
1 egg white and yolk separated
(We use egg white for cheese filling and yolk for brushing top of each triangle)

Liquid mixture

½ cup milk
1 egg
1/3 cup oil


For filling, combine egg white, feta cheese, cream cheese and chopped parsley in a bowl. Set aside. To prepare liquid mixture, mix one whole egg, milk and oil well. Cut the all phyllo sheets into three equal strips each 14 inches long.

Place two sheets of phyllo dough strips on a cutting board or other flat surface. Lightly brush with some milk mixture. Place another 2 sheets of phyllo strips on top; brush with liquid mixture. Add one more and brush it with milk you will get 5 layers phyllo sheet strip for one triangle.

Spoon and put 1 tsp cheese filling to the end of each dough strip to fold into a triangle, bring a corner over filling so the short edge lines up with the side edge. Fold the triangle shape along the strip until the other end is reached. Repeat with remaining phyllo, milk mixture and filling.

Place all triangles on a greased baking sheet; brush them egg yolk sprinkle some black sesame. Bake to 350 F for about 15-20 minutes or until golden brown. Serve warm.