Shrimp and Cream Cheese Phyllo Triangles

• 8 ounces peeled and deveined cooked shrimp, minced
• 1/4 cup minced fresh dill
• 1/4 cup minced green onion
• 1/2 cup shredded fontina cheese
• One 8-ounce package cream cheese, softened
• 1 1/2 (16-ounce) packages frozen phyllo dough, thawed
• 3 sticks (1 1/2 cups) butter, melted
• 1 large egg, lightly beaten

1. Preheat the oven to 400 degrees F.
2. In a medium bowl, stir together the shrimp, dill, green onions, fontina and cream cheese.
3. On a clean, flat surface, unroll the phyllo dough.
4. Stack the dough and cut lengthwise into quarters.
5. Cover the dough with plastic wrap or a clean damp kitchen towel to prevent it from drying out.
6. Stack 4 strips, brushing with melted butter between strips.
7. Spoon about 1 tablespoon of the shrimp mixture onto one end of the prepared strips.
8. Fold one corner of the short edge over the mixture, leaving a 1-inch border.
9. Continue folding side to side to the end of the strip, forming a triangle.
10. Repeat the procedure with remaining the phyllo, butter and shrimp mixture.
11. Brush with the egg.
12. Place the triangles, seam-side down, on baking sheets.
13. Bake until golden brown, 12 to 15 minutes.
14. Serve warm.

shrimp, fresh dill, green onion, fontina cheese, cream cheese, frozen phyllo dough, butter, egg

Taken from www.foodnetwork.com/recipes/paula-deen/shrimp-and-cream-cheese-phyllo-triangles-recipe.html (may not work)