LUCY'S TURNOVERS

1 lb phyllo dough, thawed overnight in refrigerator
3/4 cup (1 1/2 cups) unsalted butter

FOR CHEESE FILLING:
3/4 cup Monterey jack or feta cheese
1/2 cup cottage or ricotta cheese
1 egg, beaten
2 tbsp chopped parsley
1/2 tsp black pepper

FOR SPINACH FILLING:
1/2 of a 10oz pkg frozen chopped spinach, thawed, squeezed of excess water
1/2 onion, grated
3/4 cup Monterey jack or feat cheese
1/4 cup grated parmesan cheese
1 egg, beaten
1/2 tsp dried dill weed, optional

Melt butter.

Prepare filling of your choice, mixing all ingredients well. Season to taste.

Unfold phyllo. Keep covered with waxed paper topped with lightly dampened towel while working. Lightly brush melted butter over 1 sheet. Top with another. Brush again. Cut widthwise into 2 inch strips.

Place about 1/2 tbsp filling in bottom corner of each strip. Fold corner over to opposite side, covering filling, to form a triangle. Then fold, flag fashion, lengthwise of strip, following natural pattern of triangle. Trim or tuck in last fold of excess dough.

Place seamside down on lightly buttered baking sheet. Brush with butter. Repeat with remaining ingredients.

Bake at 350 degrees F for 20 to 30 minutes or until golden brown. Serve hot.

Makes 4 dozen.