- Preheat oven to 375F.
- Scoop chevre into 24 - 1 tablespoon portions and reserve on wax paper.
- Gently unwrap phyllo dough from packaging and unfold. Cover stack of phyllo sheets with plastic wrap followed by a damp kitchen towel. Remove one sheet of phyllo and re-cover the stack. Lay the phyllo on a work surface with the short side in front of you. Brush with melted butter. Lay a second sheet of phyllo on top of the buttered phyllo. Brush with more butter. Cut the stacked phyllo from short side to short side into 3 even (3" x 14") strips.
- Place 1 scoop of cheese near the corner of a phyllo strip on the end closest to you, then fold over to enclose filling and form a triangle. Continue to fold the strip like a flag, keeping the triangle shape. Lay pastry on a baking sheet, seam side down. Brush top with butter. Repeat until all the phyllo has been used. Recipe may be prepared up to three days in advance at this point – simply wrap in plastic and store in the freezer).
- Bake 20 minutes or until golden brown, rotating the pan once to ensure even browning. Cool slightly before serving.
Calories 171, Carbohydrates 10g, Cholesterol 24mg, Fat 11g, Fat Calories 102, Fiber 0.36g, Protein 7g, Saturated Fat 7g, Sodium 197mg. Daily Values: Calcium 43.06mg 4%, Phos 88.1mg 9%, Copper 0.23mg 12%, Zinc 0.36mg 2%, Panto 0.26mg 3%, Biotin 0.71mcg 237%, Magnesium 7.49mg 2%, Iron 1.15mg 6%, Vitamin B6 4%, Vitamin B12 1%, Vitamin D 2%, Vit E-a-Toco 1%, Vitamin A 9%. Percent Daily Values are based on a 2,000 calorie diet.