INGREDIENTS

INSTRUCTIONS

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; saute
until beginning to brown, about 6 minutes. Add zucchini; saute 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 400F. Brush pastries with egg white. Sprinkle pastries
generously with sesame seeds. Bake until golden brown, about 25 minutes.
MAKES 18.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 1689 Calories (kcal); 161g Total Fat; (84% calories from fat);
35g Protein; 30g Carbohydrate; 480mg Cholesterol; 1769mg Sodium Food
Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 29
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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