Thaw phyllo sheets according to package directions. Preheat the oven to 400*F. Grease a baking sheet. In large bowl, combine the beans, feta, lemon juice, dill, pepper and garlic.( Use filling immediately or it will become to watery.) Take 3 sheets of phyllo dough and lay them out lengthwise. To keep remaining phyllo sheets from drying out, cover them with a damp cloth. With a pastry brush, brush 1 phyllo sheet with melted butter, cover it with a second sheet, repeat the brushing and stack to make a stack of 3 sheets.

Cut the stacks in three 4-inch wide strips. Be sure to work quickly so the edges don't dry out. Place 1 heaping tablespoon of filling on the lower left corner of 1 strip. Fold the right corner of the dough over the filling to the left edge, forming a triangle. Continue folding the dough in this triangle pattern until you reach the end of the strip. Put filling on the other 2 strips and repeat the folding. Place triangles on baking sheet. Remove 3 more sheets from their damp cloth covering and repeat the entire process until all phyllo is gone. If freezing the triangles, cover them with plastic wrap and place them in the freezer. Brush tops of triangles with remaining butter and bake 12 - 17 minutes, or until golden brown. Let stand 15 minutes before serving so the filling cools a little. Makes 12 triangles. Great appetizers.