Tiropita (phyllo pastry stuffed with feta and cream cheese)

Blend the three cheeses, parsley, egg and pepper to taste in a food processor until smooth.
Place four sheets of pastry on top of one another, brushing each layer with melted butter. Cut the layers into five strips.
Spoon 20 ml of the cheese filling about 2,5 cm from the bottom edge of each strip.
Fold one corner of the pastry strip diagonally over the filling towards the opposite corner to form a triangle.
Continue folding the pastry strip around the triangle.
Brush the top of the triangle with melted butter.
Continue as described until all the phyllo pastry sheets have been used.
Fry four tiropitas at a time in hot oil until golden brown or bake at 180 °C for 15 minutes.
Serve as part of a Meze platter.