cheese puffs

2 large eggs
1 (3-ounce) package cream cheese, softened
1/4 cup cottage cheese
4 ounces feta cheese
1 (16-ounce) package frozen phyllo pastry, thawed
unsalted butter, melted

beat eggs at medium speed with an electric mixer 1 minute; beat in cheeses. unfold phyllo, and cover with a slightly damp towel to prevent pastry from drying out.

place 1 phyllo sheet on a flat surface covered with wax paper; cut lengthwise into 3 (12- x 6-inch) strips. brush 1 long side of each strip with melted butter; fold strips in half lengthwise, and brush with butter.

place 1 teaspoon cheese mixture at base of each strip; fold right bottom corner over to form a triangle. continue folding back and forth into a triangle, gently pressing corners together.

place triangles, seam side down, on ungreased baking sheets, and brush with butter. repeat procedure with remaining phyllo sheets, cheese mixture, and butter.

bake at 375° for 15 minutes or until golden.

note: you may freeze unbaked pastries on baking sheets; remove to airtight containers, and freeze up to 2 weeks. bake as directed without thawing.

yield: 5 1/4 dozen