3 Tablespoons sun-dried tomato, chopped (not packed in oil)
1 ½ Tablespoons fresh basil, chopped
Allow the unopened package of phyllo dough to come to room temperature.
Preheat oven to 350° F.
Lightly butter 2 baking sheets.
Carefully unfold phyllo sheets. Remove one sheet at a time, keeping remaining sheets covered so they do not dry out.
Cut each phyllo sheet in half, length-wise to form two 4½ x 14″ strips.
Brush the top surface of each strip lightly with melted butter and fold in half length-wise enclosing the buttered surface.
Place about ¾ teaspoon of the cheese mixture at the end of each strip. Fold the strip over the filling, bringing the corner to the side; then continue making triangular folds from corner to side – folding the strip like a flag.
Place the triangles, seam side down on the baking sheet and brush lightly with melted butter.
Repeat with additional phyllo sheets and remaining filling.
Bake 15 minutes or until golden brown.
Melt 2 Tablespoons butter in a sauté pan over medium-high heat; add red pepper and onions and cook until onions are soft.
Remove from heat and add the remaining 6 Tablespoons of butter. Let cool, then combine with feta and ricotta cheeses, sun-dried tomatoes and basil.
You can use 10 sheets phyllo pastry (13×17″) and cut the sheets into four, 4¼x13″ strips.