From Thermomix Australia Recipe Blog http://thermorecipes.blogspot.com/2009/08/george-and-sauerkraut.html
Handful Italian parsley
180g Swiss cheese cubed
180g feta cubed
Freshly ground black pepper
Sea salt to taste
9 filo sheets thawed
Melted unsalted butter for pastry (approx 250g)
Preheat oven to 180ºC. Line 2-3 baking trays with baking paper and set aside.
Place parsley into TM bowl and chop for 5 seconds on speed 6. Set aside.
Add Swiss cheese and grate for 5 seconds on speed 6.
Place parsley back into TM bowl, add feta, eggs and seasoning. Gently blend for a 5-6 seconds on Reverse + speed 3.
Prepare filo by laying on clean bench top; cover with dry tea towel and then wet tea towel to prevent pastry from drying.
Brush each sheet with melted butter, layer another sheet on top, repeat, and then cut each sheet into four lengthways, then turn cut sides to face you.
Dollop a little of the cheese mixture onto the corner of each strip, fold over and form a triangle. Brush with more butter and fold again. Repeat two more times. You will have a neat little triangle with no open edges. Cut and set onto lined baking tray. Repeat until all mixture is used. Brush each triangle again with any remaining butter.
Bake for 10-15 minutes until golden and crispy. Serve hot if possible, but they taste equally delicious cold.
To make cocktail size, cut your pastry into 5 strips. This recipe will make about 50-60.
Using ghee instead of butter will yield a prettier result, as sometimes the milk solids in butter brown faster and leave little marks on the pastry.