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1
Toss zucchini with 1/2 teaspoon salt in medium bowl.
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2
Let stand 30 minutes.
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3
Drain zucchini well; roll in kitchen towel and squeeze dry.
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4
Heat oil in heavy large skillet over medium-high heat.
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5
Add onion; saute until beginning to brown, about 6 minutes.
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6
Add zucchini; saute until beginning to brown, about 5 minutes.
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7
Mix in basil, parsley and garlic; add wine.
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8
Cover skillet; simmer 3 minutes.
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9
Uncover; stir until any liquid evaporates, about 2 minutes.
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10
Transfer zucchini mixture to large bowl and cool.
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11
Mix in both cheeses, then pine nuts.
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12
Season filling with salt and pepper.
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13
Mix in egg.
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14
Lightly oil 2 large baking sheets.
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15
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.)
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16
Brush phyllo sheet lightly with butter; cut lengthwise into 3 equal strips, each about 4 inches wide.
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17
Place 1 generous tablespoon filling at bottom end of 1 strip.
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18
Fold 1 corner of phyllo over filling.
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19
Repeat folding down length of strip as for flag, brushing twice with butter and forming triangle.
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20
Place pastry on prepared baking sheet; brush with butter.
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21
Repeat with remaining phyllo sheets and filling.
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22
(Can be made 1 day ahead.
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23
Cover tightly with plastic and chill.)
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24
Preheat oven to 400F.
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25
Brush pastries with egg white.
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26
Sprinkle pastries generously with sesame seeds.
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27
Bake until golden brown, about 25 minutes.
