- 4 (8 ounce) packages farmer cheese
- 1 pound shredded Muenster cheese
- 3 eggs, beaten
- 2 tablespoons chopped Italian parsley
- 1 teaspoon kosher salt
- 1 (16 ounce) package phyllo dough
- 1/4 cup butter, melted
- Preheat oven to 350 degrees F (175 degrees C).
- Combine farmer cheese, Muenster cheese, eggs, and parsley in a bowl. Add salt; mix well.
- Arrange phyllo dough lengthwise on a flat work surface; cut into 3 strips. Brush some butter lightly over 1 strip of phyllo. Cover remaining strips to keep them from drying out.
- Spoon 1 teaspoon of the farmer cheese mixture on the edge closest to you; fold over 2 sheets of phyllo to make a triangle. Fold again to form another triangle; continue folding to the end of the strip. Brush top with butter. Repeat with remaining phyllo strips, butter, and cheese mixture. Transfer triangles to baking sheets.
- Bake in the preheated oven until golden brown, about 20 minutes.