Instructions: Melt the butter. Take a filo leaf, lay it out flat, and brush it with melted butter. Put another leaf on top of this one and butter it as well. Cut this into four long strips (the dough is usually 18x24, so when you cut it, you should get four 4.5x24 strips). For each strip, put a spoonful of filling at the top, and then flag-fold the strip into a triangle with the filling inside. Repeat until you run out of either the filling or the filo leaves.

Slash the tops of the triangles - be careful not to cut through to the filling.

Bake these at 450 degrees F. for about twenty to twenty-five minutes. (Basically, you just want to make them golden-brown.)

Roquefort-Leek filling:
1/2 cup minced leeks

(about two leeks)

3 tbsp butter
2 oz. Roquefort cheese
2/3 cup Ricotta cheese
1 egg-yolk
Salt and pepper if you want

Cut the green tops off the leeks; discard. Quarter the leeks down their long axis, and rinse well in a pot of water. Now mince finely. Saute in the butter until tender. Crumble the roquefort and mix in; also stir in the ricotta. If you really feel that you
*must* add a bit of salt, and you dont mind that its going to ruin your blood pressure, besides clogging your arteries with the cholesterol from the butter and cheeses, (:-) then add some. Same with the pepper.:-)

Mix well. Fills up about 24-30 triangles.

Three-Cheese filling with Pepperoni:
1/2 cup Ricotta cheese
3 tbsp grated mozzarella
3 tbsp freshly grated Parmesan
1/4 cup very finely chopped pepperoni
1 egg yolk
Salt and pepper if you want

Mix everything together. Fills up about 24-30 triangles.

Crab filling:
8 oz. fresh crab meat
3 tbsp butter
3 tbsp shallots, finely chopped
1 tbsp sherry
1 tbsp Dijon mustard
Salt and pepper if you want

Melt butter, saute shallots until soft but not browned. Add the crab and sherry, saute or 30 seconds. Stir in the rest, let cool. Fills up about 24-30 triangles.

Curried Lamb filling:
8 oz lean boneless lamb
3 tbsp butter
1/2 cup finely chopped onion
1 clove garlic, minced
1-2 tsp curry powder
1/4 tsp ground coriander
a pinch of cayenne pepper
Salt and pepper if you want

Chop lamb into 1/4 inch pieces. Melt 2 tbsp butter in a pan and brown lamb over medium-high heat. Move lamb to a bowl, and saute the onion, garlic, curry, and coriander until soft. Stir in lamb and season to taste with salt, pepper, and cayenne. Fills up about 24-30 triangles.

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