Phyllo Triangles with Basil, Zucchini and Pine Nuts - zucchini

Method

• 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.