Prosciutto, Egg and Cheese Phyllo Wraps
3 large eggs, well beaten
Kosher salt and freshly ground black pepper
1 cup shredded Monterey Jack cheese
½ pound (about 1 cup) prosciutto, finely chopped
2 tablespoons Parmesan (or Romano) cheese, finely grated
¼ cup fresh basil (or flat-leaf parsley), finely chopped
Salt and pepper to taste
1 cup clarified unsalted butter
20 sheets Athens Phyllo Dough (9"x14"), thawed
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Preheat oven to 375°F. Have rimmed baking sheets ready
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In a large bowl, combine the beaten eggs and Monterey Jack cheese. Stir in the prosciutto, Parmesan cheese, basil, salt and pepper.
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Unwrap phyllo dough and place between 2 sheets of plastic wrap and cover with a kitchen towel.
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Brush a cutting board with some clarified butter. Lay one sheet of phyllo, short side parallel to the edge of the board, on the cutting board and very lightly brush with some of the clarified butter just to coat. Top with 1 more sheet of the phyllo, very lightly buttering the sheet.
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Place 2 tablespoons of filling in the bottom center of the buttered phyllo sheets.
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Fold the long sides of the phyllo sheets over the filling, and then working from the bottom, fold the bottom of the sheet over the filling at an angle to begin forming the triangle. Butter each finished triangle.
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Repeat with remaining filling and phyllo.
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Place the finished triangles on a rimmed baking sheet. Bake in preheated oven for 15-20 minutes, or until golden.