Phyllo triangles with zucchini, basil and pine nuts

Crop Squash Summer

12 ounces zucchini, trimmed, coarsely grated
1/2 teaspoon salt

2 tablespoons olive oil
3/4 chopped onion
6 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 teaspoons minced garlic or garlic scapes
1/4 cup dry white wine
1/3 cup crumbled feta cheese
1/3 cup packed grated Parmesan cheese
6 tablespoons pine nuts, toasted
1 egg

6 sheets fresh phyllo pastry or frozen, thawed
1/2 cup (1 stick) unsalted butter, melted

1 egg white, beaten to blend (glaze)
Sesame seeds

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; sauté until beginning to brown, about 6 minutes. Add zucchini; sauté 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 400°F. Brush pastries with egg white. Sprinkle pastries generously with sesame seeds. Bake until golden brown, about 25 minutes.

Thanks to Marlene Stotland for the recipe!