Best 2 Phyllo Triangles With Basil Zucchini And Pine Nuts Recipes
Looking for a delightful appetizer or side dish that is both flavorful and easy to make? Look no further than these phyllo triangles with basil, zucchini, and pine nuts. These crispy and golden triangles are filled with a mixture of sautéed zucchini, fragrant basil, and crunchy pine nuts, all wrapped in layers of flaky phyllo dough.
Each bite offers a perfect balance of textures and flavors; the crispiness of the phyllo dough, the tender zucchini, the aromatic basil, and the nutty flavor of the pine nuts come together beautifully. These triangles are not only delicious, but also visually appealing, making them a great addition to any party or gathering. With a simple yet flavorful filling and an easy-to-follow recipe, these phyllo triangles are a must-try for any home cook.
In addition to the classic phyllo triangles with basil, zucchini, and pine nuts, the article also includes variations such as phyllo triangles with spinach and feta, phyllo triangles with leeks and mushrooms, and phyllo triangles with butternut squash and goat cheese. These variations offer a range of flavors and ingredients, allowing you to explore different combinations and find your perfect match. Whether you prefer the classic combination of basil, zucchini, and pine nuts or are looking for something new and exciting, these phyllo triangles have something for everyone.
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.
SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS
Provided by Ian Knauer
Categories Salad Appetizer Vegetarian Low Cal Lunch Parmesan Pine Nut Zucchini Summer Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
- Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.
Tips:
- Prepare the Ingredients: Before you start cooking, measure and prepare all the ingredients. This will make the cooking process smoother and more efficient.
- Use Fresh Ingredients: Fresh zucchini, basil, and pine nuts will give the best flavor to your phyllo triangles. If possible, try to buy organic ingredients.
- Don't Overcook the Zucchini: Zucchini should be cooked until it is tender but still has a slight crunch. Overcooked zucchini will be mushy and bland.
- Use a Sharp Knife: A sharp knife will make it easier to cut the zucchini and basil. A dull knife will crush the vegetables and make them less flavorful.
- Don't Overfill the Phyllo Triangles: Overfilling the phyllo triangles will make them difficult to fold and they may burst open during baking.
- Bake Until Golden Brown: Bake the phyllo triangles until they are golden brown and crispy. This will ensure that they are cooked through and have a delicious flavor.
Conclusion:
These phyllo triangles with basil, zucchini, and pine nuts are a delicious and easy-to-make appetizer or snack. They are perfect for parties, potlucks, or simply enjoying at home. With their flaky phyllo pastry, flavorful filling, and crispy texture, these triangles are sure to be a hit with everyone who tries them. So, next time you are looking for a tasty and impressive appetizer, give these phyllo triangles a try!
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