PHYLLO TRIANGLES WITH BASIL, ZUCCHINI AND PINE NUTS
Categories Cheese Vegetable Appetizer Bake Vegetarian Rosh Hashanah/Yom Kippur Feta Parmesan Basil Zucchini Spring Summer Bon Appétit
Yield MAKES 18
Number Of Ingredients 16
Steps:
- Toss zucchini with 1/2 teaspoon salt in medium bowl. Let stand 30 minutes. Drain zucchini well; roll in kitchen towel and squeeze dry.
- Heat oil in heavy large skillet over medium-high heat. Add onion; sauté until beginning to brown, about 6 minutes. Add zucchini; sauté until beginning to brown, about 5 minutes. Mix in basil, parsley and garlic; add wine. Cover skillet; simmer 3 minutes. Uncover; stir until any liquid evaporates, about 2 minutes. Transfer zucchini mixture to large bowl and cool. Mix in both cheeses, then pine nuts. Season filling with salt and pepper. Mix in egg.
- 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 tablespoon filling at bottom end of 1 strip. 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.)
- Preheat oven to 400°F. Brush pastries with egg white. Sprinkle pastries generously with sesame seeds. Bake until golden brown, about 25 minutes.
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Ashley Cruz
[email protected]These triangles are a little time-consuming to make, but they're definitely worth the effort. They're so delicious and unique, your guests will be raving about them.
Sindhu Sodho
[email protected]I'm not a big fan of zucchini, but these triangles were surprisingly delicious. The zucchini was cooked perfectly and the flavors of the basil and pine nuts really complemented it.
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[email protected]These triangles are a great way to get my kids to eat their vegetables. They love the crispy phyllo pastry and the flavorful filling.
Sufyan AA
[email protected]I love that these triangles can be made ahead of time. It makes them perfect for busy weeknights or when I'm entertaining guests.
Melody Garcia
[email protected]I made these triangles for a potluck and they were a huge success. Everyone loved them, and I got several requests for the recipe.
Malik Fakhar jani
[email protected]These triangles are so addictive! I can't stop eating them. They're the perfect combination of crispy, savory, and cheesy.
Samad Khan
[email protected]I'm always looking for new and exciting appetizers to serve at parties, and these phyllo triangles fit the bill perfectly. They're unique, flavorful, and sure to impress my guests.
Rudzie Phaladi
[email protected]These phyllo triangles are the perfect appetizer for any occasion. They're easy to make, delicious, and always a crowd-pleaser.
subhan qureshi
[email protected]I love the versatility of this recipe. I've made it with different types of cheese and vegetables, and it's always delicious. It's a great way to use up leftover ingredients, too.
Indra kamal Gurung
[email protected]These triangles were a hit at my party! They disappeared quickly, and I received numerous compliments from my guests. I will definitely be making them again.
Shanto Shak
[email protected]I was pleasantly surprised by how easy these phyllo triangles were to make. I'm not a skilled cook, but I was able to follow the recipe with ease. The result was a delicious and impressive appetizer that my guests loved.
Youssef Altay
[email protected]These phyllo triangles were a delightful culinary experience. The combination of basil, zucchini, and pine nuts created a symphony of flavors that tantalized my taste buds. The phyllo pastry was crispy and flaky, providing the perfect vessel for the