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Preheat the oven to moderately hot (200°C).
Using a fork, combine fetta, ricotta, egg, nutmeg
and pepper in small bowl.
To prevent the pastry from drying out, cover with
a damp tea-towel until you are ready to use it.
Layer two sheets of the pastry together, brushing
both with a little of the butter.
Cut the layered sheets into four strips
lengthways.
Place two teaspoons of the cheese mixture at one
end of each strip.
Fold one corner end of the pastry diagonally
across the filling to the other edge to form a
triangle. Continue folding to the end of the
strip, retaining the shape. Brush the triangles
with a little more butter.
Repeat with the remaining pastry, filling and
butter.
Place triangles on greased oven trays and bake in
a moderately hot oven for about 15 minutes or
until browned.
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