Kalamata Olives and Chevre Triangles

Ingredients
20 sheets Athens® Fillo Dough (9" x 14"), thawed
1 cup pitted kalamata olives, chopped
1 cup crumbled Chevre (goat) cheese
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons fresh oregano, chopped


In a medium bowl, combine olives and goat cheese, mixing lightly.

In a small sausepan, melt the butter with oil over medium heat. Layer 5 fillo sheets, brushing each with butter-oil mixture. Cut the width of layered fillo into 4 strips. Plase about 1 1/2 tablespoons of filling at one end of fillo strip, leaving 1" from end and 1/2" from each side free of any filling. Fold fillo up over the filling to form a roll. Fold edges in to enclose the sides. Roll up to the end of the fillo strip. Brush outside of roll with butter-oil mixture. Repeat three times for a total of 16 rolls.

Place rolls seam side down, 1" apart, on ungreased cookie sheet or baking pan. Bake in preheated 350°F oven for 15 to 20 minutes or until golden brown. Sprinkle the top of the rolls with oregano, Serve warm or at room temperature.

Makes 16 small rolls