Phyllo Triangles With Basil, Zucchini And Pine Nuts Recipe

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Servings: 1

Ingredients

Directions

  1. Toss zucchini with 1/2 tsp. salt in medium bowl. Let stand 30 min.
  2. Drain zucchini well; roll in kitchen towel and squeeze dry.
  3. Heat oil in heavy large skillet over medium-high heat. Add in onion; saute/fry till beginning to brown, about 6 min. Add in zucchini; saute/fry till beginning to brown, about 5 min. Fold in basil, parsley and garlic; add in wine. Cover skillet; simmer 3 min. Uncover; stir till any liquid evaporates, about 2 min. Transfer zucchini mix to large bowl and cold. Fold in both cheeses, then pine nuts. Season filling with salt and pepper. Fold in egg.
  4. Lightly oil 2 large baking sheets. Place 1 phyllo sheet on work surface with 1 short end parallel to edge of work surface (keep remaining phyllo covered with plastic wrap and damp kitchen towel.) Brush phyllo sheet lightly with butter; cut lengthwise into 3 equal strips, each about 4 inches wide. Place 1 generous Tbsp. filling at bottom end of 1 strip.
  5. Fold 1 corner of phyllo over filling. Repeat folding down length of strip as for flag, brushing twice with butter and forming triangle. Place pastry on prepared baking sheet; brush with butter. Repeat with remaining phyllo sheets and filling. (Can be made 1 day ahead. Cover tightly with plastic and chill.)
  6. Preheat oven to 400F. Brush pastries with egg white. Sprinkle pastries generously with sesame seeds. Bake till golden, about 25 min.
  7. MAKES 18.

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