Preheat oven to 400 degrees. In a large skillet heat olive oil over medium high heat, add the onions and cook 2-3 minutes, stirring once or twice. Add the ground beef, breaking up into fine pieces, cooking until browned and no longer pink about 5-8 minutes, drain.
Return meat mixture back to skillet, add the broccoli and cook 2-3 minutes over medium high heat. Sprinkle the flour, salt, pepper & red pepper flakes over the mixture and stir to coat.
Add the sour cream and the PHILADELPHIA Savory Garlic Cooking Crème, reserve 3 tablespoons of the cooking crème for garnish, let simmer on low heat for 2-3 minutes stirring to incorporate all the ingredients.
Place a sheet of phyllo pastry dough on a flat surface, brush with melted butter. Place another sheet of phyllo pastry dough on top, brush that sheet with butter, place a third sheet on top (do not butter top sheet). Using a pizza cutter, cut in half lengthwise, set aside. Repeat this method until you have used all of the phyllo pastry dough sheets and you have 16 strips in all.
Mound 1 heaping spoonful of the beef and broccoli filling at one end, 1 inch from the corner, and fold over opposite corner to make a triangle. Continue folding, wrapping like a flag, folding end to end.
Place the turnovers onto cookie sheets, brush the tops with the rest of the melted butter and bake for 12 -15 minutes for fresh turnovers, 15-18 minutes if frozen or until golden brown. Place on a serving platter, drizzle the remaining 3 tablespoons of the PHILADELPHIA Savory Garlic Cooking Crème over all of the turnovers, sprinkle with the parsley and serve.