Artichoke & Sundried Tomato Phyllo Triangles

(Makes 24 triangles)

2 Cans of Artichoke Hearts, drained and patted dry
2/3 cups of grated parmesan cheese
1/2 Cup of Marintated Sun-dried Tomatoes, drained 
1/4 Cup of mayonnaise
2 tablespoons of parsley
Salt and Pepper to taste
12 (9x14 inches) thawed, frozen phyllo dough 
4 tablespoons melted butter

How to...
1) Preheat oven 375°F.  Cover  the sheets of phyllo dough with dampened paper towel - this will keep the dough from drying out. 
2) Add artichokes, parmesan cheese & sundried tomatoes in a food processor and pulse a few times
3) Add mayo and sun-dried tomatoes to food processor and pulse until just combined.  Add more mayo or parmesan cheese for desired consistency
4) Add parsley, salt and pepper and pulse a few times
5) Take the top sheet of phyllo dough and place it on a clean work surface. Using a basting brush, brush melted butter all of the phyllo sheet.  Stack a second piece of phyllo dough over the top and brush melted butter all over.
6) Cut buttered phyllo sheets into four pieces (lengthwise). Place a heaping tablespoon of filling in one corner and fold it diagonally. Keep folding until you reach the end; tuck end in.  Place triangles on ungreased cookie sheet. 
7) Continue process with all the phyllo sheets and artichoke filling until gone. Brush the tops of the triangles lightly with any remaining butter.
Tip: You could freeze triangles for up to 3 to 4 months.