Ingredients:
1/2 cup Greek olive oil
2 large onions, chopped
3 cups mixed, chopped herbs, such as parsley, fennel fronds, dill, mint, etc
1 pound of feta cheese, crumbled
Salt, to taste
Pepper, to taste
1 pound phyllo dough
1 stick butter, melted

Instructions:
Pour the olive oil into a deep skillet and set the heat to medium. Add onions and saute them until soft, which should take  about 5 minutes. Add the herbs and set the heat to medium-low. Saute them with the onions for about 3 minutes or until the herbs begin to wilt. Season with salt and pepper, stir in the feta cheese, and set aside.


 
Cut pastry sheets in strips about 2×12 inches. Stack them one on top of the other to prevent from drying. Brush each strip with melted butter, put one teaspoon of the filling on one end of a strip and fold over one corner to make a triangle. Continue folding pastry strip from side to side in the shape of a triangle until the entire pastry strip covers the filling. Proceed in this manner with pastry strips and filling until all are used.

Put each pita triangle on a buttered baking sheet and brush each with melted butter. Bake in the preheated oven for 15 minutes or until golden brown.