Instructions: This appetizer is perfect served alongside spicy Greek olives and crisp carrot and celery sticks. Best of all, it can be made ahead and frozen.

In a medium bowl, combine cheese, egg substitute or eggs, parsley and bread crumbs. Set aside.

Divide phyllo sheets in half; keep one half wrapped in the refrigerator to prevent sheets from drying out. Cut remaining sheets into strips about 3 1/2- by 12-inches. Work with 2 strips at a time, covering the rest with waxed paper to prevent them from drying out.

Brush 1 phyllo strip with melted margarine or butter. Top with second strip and brush again. Place 1 tablespoon cheese mixture at one end of layered strips. Lift a corner of the strips next to the filling and fold it over the filling so it touches the opposite long side and forms a triangle enclosing the filling.

Continue to fold up the pastry, maintaining the triangular shape. Cover the puff with wax paper to prevent drying. Fill and fold the remaining strips in the same way.

Repeat the process with remaining half of phyllo sheets and remaining cheese mixture.

Preheat oven to 350 degrees. Place puffs on baking sheets that have been sprayed with vegetable cooking spray. Brush puffs with melted margarine or butter. Bake until golden, about 20 minutes.

Makes 50 puffs.

Helpful Hints: Phyllo consists of paper-thin sheets of flaky pastry dough.

It is available frozen in Greek groceries and many supermarkets.

Puffs can be frozen unbaked for up to 4 weeks in an airtight container.

When ready to bake, brush frozen puffs with melted margarine or butter and bakes as directed for 30 minutes.

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