1 - In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper.

2 - Mix in Gouda and Emmentaler.

3 - One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter.

4 - Cut lengthwise into 4 strips.

5 - Place a rounded teaspoon of the egg mixture at one end of each strip.