Egyptian Cheese Pastries (Sambusak)

Ingredients

• 1 package Phyllo dough
• about 225 g Feta cheese, crumbled
• 1/4 cup Fresh parsley, chopped
• 2 tbsp Fresh mint, chopped
• 1/4 cup Olive oil
• 1/4 cup Melted butter (dairy or plant-based)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 225 g crumbled feta cheese, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh mint, and 1/4 cup olive oil. Mix these ingredients thoroughly until they are well combined.
2. 2Preheat your oven to 190°C. Line a large baking sheet with parchment paper to prepare it for baking.
3. 3Carefully unroll the 1 package of phyllo dough onto a clean, dry work surface. Immediately cover any unused phyllo sheets with a damp cloth to prevent them from drying out.
4. 4Place one sheet of phyllo dough flat on your work surface and lightly brush its entire surface with some of the 1/4 cup of melted butter. Place a second sheet of phyllo dough directly on top of the first buttered sheet, then brush this second sheet evenly with more of the 1/4 cup of melted butter.
5. 5Using a sharp knife or pizza cutter, cut the stacked, buttered phyllo sheets lengthwise into 7.62 cm wide strips. Place about 1 tablespoon of the cheese mixture at one end of a phyllo strip, approximately 1.27 cm from the corner, then fold the corner diagonally over the filling to form a triangle.
6. 6Continue folding the triangle along the length of the strip, as if folding a flag, maintaining the triangle shape with each fold until you reach the end of the strip. Repeat this process for all remaining phyllo strips and cheese filling, arranging the completed pastries on the prepared baking sheet, leaving a little space between each one.
7. 7Lightly brush the tops of all the pastries with any remaining 1/4 cup of melted butter. Bake in the preheated oven at 190°C for 15-20 minutes, or until the pastries are golden brown and crisp.
8. 8Carefully remove the baking sheet from the oven. Let the pastries cool slightly on the baking sheet for 5 minutes before serving; this allows them to firm up and prevents burns.

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