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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
dawit aberash
[email protected]Meh.
John Phillipson
[email protected]These were good, but not great. I think I would try a different recipe next time.
fitse f
[email protected]Overall, I thought these triangles were just okay. They weren't bad, but they weren't amazing either. I might try them again with some modifications.
Km Shahiduzzaman
[email protected]These triangles were a bit difficult to fold. I think I would practice a few times before making them for a party.
Md Murshed
[email protected]I found the filling to be a bit bland. I think I would add more herbs and spices next time.
irfan nazir
[email protected]These triangles were a bit too oily for my taste. I think I would try using less oil next time.
Zaafar Babloo
[email protected]Yum!
kshitij pachya
[email protected]These were delicious! I used a store-bought phyllo dough and the triangles turned out perfectly. The filling was flavorful and the basil added a nice touch. I will definitely be making these again.
Md Abu mucha
[email protected]I'm not a huge fan of zucchini, but I really enjoyed these triangles. The phyllo pastry was crispy and the filling was flavorful. I would definitely make these again.
Charlotte Murina
[email protected]These are so easy to make and they taste amazing! I love that I can use up leftover zucchini in this recipe. I've also tried using other vegetables, like spinach and mushrooms, and they've all turned out great.
Ayaz Hussain
[email protected]I made these triangles for a party and they were a huge success! Everyone loved them. The combination of flavors was unique and delicious. I highly recommend this recipe.
Rosemary Johnson
[email protected]These phyllo triangles were a hit with my family! The flavors of the basil, zucchini, and pine nuts complemented each other perfectly. The phyllo pastry was crispy and flaky, and the filling was moist and flavorful. I will definitely be making these