Cooper® Cheesy Pesto Zucchini Triangles
Rated 5.0 stars by 1 users
Category
Cheese Appetizers
Servings
24
Prep Time
50 minutes
Cook Time
20 minutes
Even your kids will beg for zucchini, with these little pockets of cheesy delight! And grownups will take pleasure in the crispy phyllo crust and creamy, melty treasure inside, bursting with the taste of basil pesto and Cooper®.
Author:Cooper® Sharp
Ingredients
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2 cups firmly packed shredded zucchini (about 2 medium), squeezed dry
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4 ounces Cooper® Sharp White cheese, shredded
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1/3 cup prepared pesto sauce
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1/4 teaspoon salt
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1/4 teaspoon pepper
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16 sheets phyllo dough
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4 tablespoons butter, melted
Directions
Preheat the oven to 375°F. Butter 2 baking sheets.
Squeeze the shredded zucchini in a clean dish towel to remove as much of the moisture as possible.
In a large bowl, combine zucchini, shredded Cooper® Sharp White cheese, pesto sauce, salt, and pepper. Set aside.
Lay out 1 phyllo sheet lengthwise on a work surface. (Keep the others loosely covered with a damp towel.) Brush the dough with melted butter.
Top with another layer of dough. With a sharp knife, cut the phyllo dough horizontally into 3 evenly sized pieces. Place a heaping tablespoon of the zucchini mixture in the lower right corner of each strip and fold upward and over on the diagonal to form a triangular shape.
Continue folding until you reach the end of the strip and have an enclosed triangular pastry.
Place all 3 triangles on a prepared baking sheet.
Continue these steps with the remaining phyllo sheets and filling. Brush the tops of the pastries with melted butter.
Bake in the oven for about 20 minutes or until golden brown.
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