In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add garlic, scallions, and pork. Brown pork completely and stir to a fine crumble. Season with soy sauce, crushed red pepper and salt and pepper. Stir in water chestnuts and cilantro. Remove from skillet and drain in a colander. Let cool.
2
In a small saucepan, melt the butter with 2 tablespoons oil over medium heat. Layer 4 phyllo sheets, brushing each with the butter-oil mixture. Cut twelve, 3-inch squares from phyllo stack. Place about 2 teaspoons of filling in center of square. Brush phyllo from edge of filling to each point of square lightly with water. Gather points of square and pinch together just above filling. Brush pouch with butter-oil mixture. Repeat process 4 times to make 60 pouches.
3
Place filled pouches at least 1" apart on ungreased cookie sheet or baking pan.
Bake in preheated 350ºF oven for about 12 to 15 minutes or until golden brown.
