1 pkg frozen crabmeat, thawed
1 pkg cream cheese, softened
1/4 cup (50 mL) diced sweet red pepper
3 tbsp (45 mL) chopped fresh chives
2 tbsp (25 mL) chopped pitted oil-cured black olives
2 tbsp (25 mL) sour cream
2 tsp (10 mL) grated lemon rind
7 sheets phyllo pastry
Place crabmeat in sieve; pick through to remove any cartilage. Press firmly to remove liquid. Transfer to large bowl; stir in cream cheese, red pepper, chives, olives, sour cream and lemon rind.
Keeping remainder covered with damp towel to prevent drying out, place 1 sheet of the phyllo on work surface. Cut lengthwise into five 2 1/2-inch (6 cm) wide strips.
Brush each strip with some of the butter; place heaping teaspoonful (5 mL) of filling about 1/2 inch (1 cm) from 1 short edge of each strip. Fold short edge over filling to meet long edge and form triangle; fold triangle up. Continue folding sideways and upward to end of strip; press flap to seal.
Working quickly, repeat with remaining phyllo and filling. Brush both sides of triangles with remaining butter. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks. Bake frozen, adding 2 minutes to baking time.)
Bake on parchment paper–lined or greased rimmed baking sheet in 400°F (200°C) oven until golden, 12 to 15 minutes.