Squash Phyllo Triangles
by Chef Ann Cooper
Phyllo (literally translated “leaf”) dough, popular in Greek and Near Eastern cuisine, is often avoided by the average home cook because it seems so delicate and difficult to use. In reality, even though it is quite fragile, it is also very forgiving. Most often layered and brushed with butter or olive oil the dough doesn’t show rips and tears the way a pie crust might. The best thing about phyllo dough is that it will make you look like a culinary genius because it’s so light and flaky. Phyllo dough is so thin it will dry out quickly if left at room temperature, so cover unused dough with a damp cloth as you work. These can be served at room temperature and are an interesting and very portable packed lunch item. They freeze well—make several batches and put them in plastic freezer bags.
Ingredients (makes 4 servings)
2 Tablespoons olive oil
3 cloves garlic, minced
1 each medium yellow squash, grated
1 each medium zucchini, grated
½ cup basil leaves, washed and chopped
1/3 cup feta cheese, crumbled
1 egg, beaten
¼ cup unsalted butter, melted
two sheets phyllo dough
1. Preheat oven to 350 degrees F.
2. In a skillet heat oil. Add garlic, squashes, and basil and sauté for 5 to 8 minutes or until tender.
3. Remove from heat and transfer squash mixture to a medium sized bowl.
4. Add feta cheese and egg and mix well
5. Place a sheet of phyllo dough on a dry table and brush lightly with butter. Top with the second sheet and brush with butter.
6. Cut the sheet into quarters lengthwise and place a dollop of filling on one end of each strip.
7. Fold like a flag and brush the top with butter. Bake on a cookie sheet for 10 to 15 minutes or until golden.