6 sheets phyllo dough (17x12 inch), thawed 1/4 cup melted butter 7-8 ounces chevre (goat) cheese, cut into 12 pieces 12 pitted kalamata olives, drained, patted dry and cut in half

Heat oven to 400°F. Place 1 sheet of phyllo on cutting board, covering remaining phyllo with barely damp towel. Brush with melted butter. Cut in half lengthwise, cut each half into 4 equal pieces. Stack 4 pieces on top of each other, offsetting corners each time to fan. Repeat with other pieces. Place a piece of cheese in center of a phyllo stack. Top each with 2 olive halves. Pleat phyllo around cheese to form purse. Place on ungreased baking sheet. Bake 12-14 minutes till deep golden brown and crisp. Immediately remove to rack and cool 5 minutes before serving.