Little Pies with Fresh Goat Cheese and Olives

• 10 ounces fresh goat cheese
• 1 egg, beaten lightly
• 14 black olives, pitted and chopped
• 10 large or 20 small sheets of fillo (see above)
• 3/4 stick (6 tablespoons) butter, melted

1. First, prepare the filling by mixing the goat cheese with the beaten egg and olives.
2. Take out the sheets of fillo from their wrapper only when you are ready to use them since they dry out quickly, and cover them with plastic wrap when you are not using them.
3. Keeping the first sheet of fillo on the pile, brush it lightly with melted butter.
4. Fold it lengthwise to produce a strip about 3 1/4 inches wide.
5. Brush the top of the strip lightly with melted butter.
6. Take a heaping teaspoon of filling.
7. Place it at one end of the strip, about 1 1/4 inches from the edge, and fold the end over the filling.
8. Now pick up a corner and fold diagonally, making a triangle.
9. Continue to fold, trapping the filling, until the whole strip has been folded into a triangular parcel.
10. Make sure that you close any holes as you fold so that the filling does not ooze out.
11. Place the little parcels close to each other on a greased baking sheet.
12. Brush the tops with melted butter, and bake in a preheated oven at 350F for 30 minutes, or until crisp and golden.
13. Serve them hot or warm.
14. You can make them in advance and warm them up.

goat cheese, egg, black olives, fillo, butter

Taken from www.epicurious.com/recipes/food/views/little-pies-with-fresh-goat-cheese-and-olives-372977 (may not work)