Squash Phyllo Triangles
makes 4 servings
Recipe from Ann Cooper
Phyllo is often avoided by the home cook because it seems so delicate and difficult to use. In reality, even though it is quite fragile, it is also very forgiving. It doesn't show rips and tears the way a pie crust might.
Read more about this recipe in Lunch Lessons: Changing the Way We Feed Our Children.
ingredients
2 tablespoons olive oil
3 cloves garlic, minced
1 medium yellow squash, grated
1 medium zucchini, grated
1/3 cup crumbled feta cheese
1 large egg, beaten
2 sheets phyllo dough
1/2 cup lightly packed basil leaves, washed and chopped
4 tablespoons (1/2 stick) unsalted butter, melted
timer
prep: 15 minutes
total: 30 minutes
tools
large skillet
medium bowl
pastry brush
cookie sheet
instructions
1. Preheat the oven to 350F.
2. Heat the olive oil in a large skillet. Add the garlic, squashes and basil, and sauté for 5 to 8 minutes or until tender.
3. Remove from the heat and transfer squash mixture to a medium bowl to cool.
4. Add the feta cheese and egg and mix well.
5. Place a sheet of phyllo dough on a dry surface and brush lightly with butter. Top with the second sheet and brush with butter.
6. Cut the sheet lengthwise into quarters and place one-quarter of the filling at one end of each strip.
7. Fold each strip as you would a flag and brush the tops with butter as you go. Bake on a cookie sheet for 10 to 15 minutes or until golden.
