Phyllo Triangles with Basil, Zucchini and Pine Nuts

Name: Phyllo Triangles with Basil, Zucchini and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces zucchini, trimmed, coarsely grated; 1/2 teaspoon salt; 2 tablespoons olive oil; 3/4 chopped onion; 6 tablespoons chopped fresh basil; 2 tablespoons chopped fresh parsley; 2 teaspoons minced garlic; 1/4 cup dry white wine; 1/3 cup crumbled feta cheese; 1/3 cup packed grated Parmesan cheese; 6 tablespoons pine nuts, toasted; 1 egg; 6 sheets fresh phyllo pastry or frozen, thawed; 1/2 cup (1 stick) unsalted butter, melted; 1 egg white, beaten to blend (glaze); Sesame seeds

Servings: persons

12 ounces zucchini, trimmed, coarsely grated
1/2 teaspoon salt
2 tablespoons olive oil
3/4 chopped onion
6 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 teaspoons minced garlic
1/4 cup dry white wine
1/3 cup crumbled feta cheese
1/3 cup packed grated Parmesan cheese
6 tablespoons pine nuts, toasted
1 egg
6 sheets fresh phyllo pastry or frozen, thawed
1/2 cup (1 stick) unsalted butter, melted
1 egg white, beaten to blend (glaze)
Sesame seeds

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

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 ounces zucchini, trimmed, coarsely grated, 1/2 teaspoon salt, 2 tablespoons olive oil, 3/4 chopped onion, and more.

Yes, Phyllo Triangles with Basil, Zucchini and Pine Nuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!