Lunch: Goat Cheese and Red Pepper Phyllo Triangles with Olive Frisée Salad

Ingredients

9 (17- by 12-inch) phyllo sheets, thawed if frozen
3/4 stick (6 tablespoons) unsalted butter, melted
2/3 cup rinsed and drained bottled red peppers (7-ounce jar), finely chopped and patted dry
5 ounces soft mild goat cheese (2/3 cup)
1/2 cup olive oil

Instructions

Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a damp clean kitchen towel. Arrange 1 phyllo sheet on a work surface with a long side nearest you (keep remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each with butter.
Cut buttered phyllo stack crosswise into 5 (12- by 3 1/3-inch) strips.
Put 2 teaspoons red peppers and 2 teaspoons goat cheese near 1 corner of a strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangular shape. Put triangle, seam side down, on a baking sheet and cover with plastic wrap. Make 14 more triangles in same manner, using remaining phyllo and filling (you may have a little butter left over).
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry triangles in 2 batches until golden, about 1 minute per side. Transfer with tongs to paper towels to drain.

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