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CHEESE FILLED PHYLLO PACKETS
8 sheets of phyllo dough
1/2 cup unsalted butter, melted
2 teaspoons chopped parsley
3 ounces mild goat cheese, or a triple creme like D'affinois
1 1/2 teaspoons snipped chives
1 tablespoon toasted pine nuts
Freshly ground pepper (medium grind)
Whole chives for garnish
Fresh raspberries or black berries (optional)
Position rack in the middle of the oven; preheat the oven to 450 degrees. Line a baking sheet with parchment.
Defrost the phyllo according to package directions. Place 1 sheet of phyllo on a clean, dry work surface and brush with melted butter. Sprinkle on half of the parsley. Put a second sheet of phyllo on top and brush with more butter; repeat with 2 more phyllo sheets.
Repeat the entire process for the remaining 4 sheets of phyllo so you have 2 stacks. Keep the phyllo covered with plastic wrap when not working with it to keep it from drying out.
Cut each phyllo stack into fourths (8 quarters, 6 for the recipe and 2 extras for backup). Square each quarter by folding one corner across diagonally to make a triangle with 2 of the edges even. Trim off the excess along the third side. Unfold to a square.
Divide the cheese into 6 equal pieces. Place a piece of cheese in the middle of a square, top with a bit of snipped chives, pine nuts and some pepper. Gather up the edges of the phyllo square and pinch together just above the cheese. Then fan out the edges to form a package. Place the bundles at least 2 inches apart on the parchment-lined baking sheet.
Bake for 8 to 10 minutes, or until golden brown. Serve while still warm, garnished with chives, pine nuts and, if desired, raspberries or blackberries. Serves 6
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