These will keep in an airtight container for up to three days, but handle carefully as they are very fragile. Reheat the triangles in a moderate oven to crisp them up when you are ready to serve them.
ingredients
3 large sheets phyllo pastry
olive oil, for brushing
3 - 4 tablespoons freshly grated Parmesan cheese
1/2 teaspoon crumbled dried thyme or sage
method
1. Preheat the oven to 180°C/350°F. Line a large baking sheet with foil and brush lightly with oil. Lay one sheet of filo pastry on a work surface and brush lightly with a little olive oil. Sprinkle lightly with half the Parmesan cheese and a little of the crumbled dried thyme or sage.
2. Cover with a second sheet of filo, brush with a little more oil and sprinkle with the remaining cheese and thyme or sage. Top with the remaining sheet of filo and brush very lightly with a little more oil. With a sharp knife, cut the filo pastry stack in half lengthways and then into squares. Cut each square into triangles.
3. Arrange the triangles on the baking sheet, scrunching them up slightly. Do not allow them to touch. Bake for 6-8 minutes until crisp and golden. Cool slightly and serve immediately.
