Nutrition per serving may change if servings are adjusted.
2 tablespoons extra-virgin olive oil
½ teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon cayenne pepper
4 sheets phyllo dough, (14x18 inches), thawed (see Tip)
⅓ cup freshly grated Parmesan cheese
Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
Stir together oil, mustard, salt and cayenne in a small bowl.
Lay 1 sheet of phyllo on a work surface. (Keep remaining phyllo covered with plastic wrap and a damp kitchen towel.) Dampen a pastry brush with water and use it to brush the phyllo lightly with the oil mixture. Sprinkle with about 1½ tablespoons Parmesan. Lay another sheet of phyllo on top. Lightly brush with more oil mixture and sprinkle with Parmesan. Repeat with the remaining phyllo, oil mixture and Parmesan.
Cut the phyllo stack crosswise into 4 strips. Cut each strip into 7 triangles. Transfer the triangles to the prepared baking sheets.
Bake the triangles, 1 sheet at a time, for 6 to 10 minutes, or until golden and crisp. Transfer to a wire rack to cool.
Make Ahead Tip: Prepare through Step 4. Freeze in a single layer, then stack in a container and cover tightly. The unbaked triangles will keep in the freezer for up to 2 months. Do not thaw before baking.
Tip: Thaw frozen phyllo dough, in its original wrapper, overnight in the refrigerator. Let stand at room temperature for 2 hours before using.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.