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Ingredientes
- 12 ounce Zucchini, trimmed, coarsely grated
- 1/2 tsp Salt
- 2 Tbsp. Extra virgin olive oil
- 3/4 x Minced onion
- 6 Tbsp. Minced fresh basil
- 2 Tbsp. Minced fresh parsley
- 2 tsp Chopped garlic
- 1/4 c. Dry white wine
- 1/3 c. Crumbled feta cheese
- 1/3 c. Packed grated Parmesan cheese
- 6 Tbsp. Pine nuts, toasted
- 1 x Egg
- 6 sht fresh phyllo pastry or possibly frzn, thawed
- 1/2 c. Unsalted butter, melted (1 stick)
- 1 x Egg white, beaten to blend (glaze)
- Â Â Sesame seeds
Direcciones
- Toss zucchini with 1/2 tsp. salt in medium bowl. Let stand 30 min.
- Drain zucchini well; roll in kitchen towel and squeeze dry.
- 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.
- 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.
- 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 400F. Brush pastries with egg white. Sprinkle pastries generously with sesame seeds. Bake till golden, about 25 min.
- MAKES 18.
