Instructions: Heat the oven to 375 degrees. In a large skillet, heat butter over medium heat. Add shallots and garlic, and cook until soft, about 1 minute. Increase heat to medium-high, and add escarole. Cook until just wilted, about 3 minutes. Season with salt and pepper. Spread onto a flat dish to cool. When cool, drain off excess liquid if necessary, and stir in cheese.

Line a baking sheet with parchment paper. Place one sheet of phyllo on a flat surface, and using a pastry brush or a wide clean, brush used for cooking only, brush with oil. Lay another sheet on top of the first, and brush with oil. Continue this process until there is a total of four sheets of prepared phyllo. With a pizza cutter, cut the phyllo into six lengthwise strips. Cut these in half to create a total of twelve same-width strips.

Place a scant tablespoon of escarole mixture at one end, and fold phyllo and filling over, corner to corner, forming a triangle. Continue to fold filling and phyllo as you would a flag, keeping triangular shape. When wrapping, be sure to fold firmly to prevent mixture from leaking out. Lightly brush with remaining oil, and bake until light golden brown, 15 to 16 minutes.

This recipe yields about 3 dozen.

Comments: Phyllo (pronounced fee-lo) is a paper-thin Middle-Eastern pastry dough that is used for both sweet and savory dishes. Phyllo can be found in the frozen-food sections of most supermarkets; if frozen, place it in the refrigerator for 12 to 24 hours before using. Once the phyllo is laid out on your work surface, cover it with a slightly damp tea towel to prevent it from drying out and crumbling.

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