2 eggs
1/2 pound crumbled feta cheese
8 ounces cream cheese, softened
1/4 cup coarse chopped fresh parsley
1/4 cup coarse chopped green onion
1/2 teaspoon dried mint leaves
16 filo pastry sheets
1 cup butter, melted

Combine eggs, feta, and cream cheese in a blender. Blend at medium speed until smooth. (Note: A food processor/steel knife works fine, too.) Add parsley, onion, and mint. Blend until combined. Refrigerate for at least one hour. Remove filo dough from refrigerator and cut into six strips, each 16 x 1 1/2 inches. Keep one stack of dough out to work with, wrap remaining leaves airtight to keep from drying out.

Keep a damp cloth over strips you are working with, removing one at a time. Place one rounded teaspoon of filling on end of each strip. Fold corner to opposite side, forming a triangle. Continue folding, keeping triangle shape to other end. Place filled pastries on ungreased cookie sheets and keep covered with a damp cloth. Brush pastries liberally with melted butter. Bake in a 375ºF oven for 20 minutes, or until golden. Serve hot.