Phyllo Cheese Straws

1 pound feta cheese, finely crumbled
1/2 cup chopped fresh parsley
1/2 of a 16-oz pkg frozen phyllo dough (14x9-inch rectangles), thawed (20 sheets)
1/2 cup butter, melted

For filling, in a medium bowl, mix feta and parsley.
With very sharp knife, cut the stack of 2- sheets in half crosswise to make 40 (9x7-inch) rectangles. Lightly brush 1 sheet of phyllo with some of the melted butter. (Keep remaining phylllo covered with plastic wrap to prevent it drying out.)
On phyllo sheet, spread 1 tablespoon feta filling in a 3/4-inch wide strip along one short edge, 1/2 inch from one short side and 1 inch from each long side.
Fold in the long sides of the phyllo, 1 inch on each side. Fold the 1/2 inch phyllo over the top of the filling and tightly roll the phyllo dough into a thin, straw-shape log. Brush seam with butter. Place log, seam side down, on a baking sheet; brush with more butter. Repeat with remaining filling and phyllo sheets.
Bake in a 400 degree oven 10-12 minutes or until golden and crisp. Serve warm.
Makes 40 straws.