Crispy Cheese Filo Bundles with Roasted Red Pepper
Recipe courtesy Arzu Yilmaz

Serves 6

Ingredients:
8 sheets of filo dough
1/2 cup unsalted butter, melted
2 tsp. chopped parsley
3 oz. mild goat cheese
1 1/2 tsp. chives chopped
1 tbsp. pine nuts toasted
Pepper to taste
Whole chives for garnish
Fresh raspberries or black berries

Preheat oven to 450.  Line baking sheets with parchment paper.

Place one sheet of filo and brush with melted butter. Sprinkle on half of the parsley.  Put a second sheet of filo on top and brush with butter. Repeat with 2 more filo sheets.

Repeat the entire process for the remaining four sheets of filo, so you have 2 stacks. Keep the filo covered with plastic wrap to keep it from drying out when not working with it.

Cut each filo stack into quarters; you will have a total of 8 quarters. Square each quarter by folding one corner across diagonally to make a triangle with 2 even edges. 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 square. Top it with a bit of chopped chives, pine nuts, and some pepper. Gather up the edges of the filo squares 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 a baking sheet.

Bake 8 to 10 minutes, or until golden brown. Serve while still warm, garnished with chives, pine nuts, and if desired, with raspberries or blackberries.