Instruction

• In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper
• Mix in Gouda and Emmentaler
• One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter
• Cut lengthwise into 4 strips
• Place a rounded teaspoon of the egg mixture at one end of each strip
• Fold corner of strip over the filling, forming a triangular fold
• Continue folding the length of the strip in triangular folds to form a small stuffed triangle
• Repeat with remaining phyllo dough
• Preheat oven to 350 degrees F (175 degrees C)
• Lightly butter a large baking sheet
• Arrange stuffed phyllo triangles in a single layer on the prepared baking sheet
• Bake in the preheated oven 30 minutes, or until lightly browned
• Serve warm