Crispy phyllo parcels with zucchini, ricotta and sun-dried tomato with warm basil cream

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a baking tray with parchment paper and set aside.

2. 2

   Heat 1 tbsp / 15 ml olive oil in a skillet over medium heat. Add the shallot and cook for 2 to 3 minutes until softened. Stir in the garlic and cook for 30 seconds more.

3. 3

   Add the zucchini, 1/2 tsp salt, black pepper, and oregano. Sauté for 5 to 6 minutes until the zucchini is tender and much of its moisture has evaporated. Add the chopped sun-dried tomatoes and cook 1 minute more. Remove from the heat and let cool for 5 minutes.

4. 4

   In a bowl, mix the ricotta with the lemon zest, 2 tbsp / 30 ml lemon juice, half of the finely chopped basil, and 25 g Parmesan. Fold in the warm zucchini mixture and adjust with a little more salt if needed.

5. 5

   Lay one sheet of phyllo dough on your work surface and lightly brush it with melted butter. Place another sheet on top and brush again. Cut the stacked sheets in half lengthwise to make 2 long strips.

6. 6

   Place a portion of filling at one end of each strip and fold into a triangle or parcel shape, like a samosa. Repeat with the remaining phyllo, using the rest of the butter to brush the layers and seal the parcels. You should get 8 parcels.

7. 7

   Arrange the parcels on the prepared tray, brush them with the remaining butter, and drizzle with 1 tbsp / 15 ml olive oil. Bake at 200 °C / 400 °F for 18 to 20 minutes, until deeply golden and crisp.

8. 8

   Meanwhile, make the sauce. In a small saucepan, combine the heavy cream with the remaining Parmesan. Cook over low heat for 3 to 4 minutes, stirring, until the cheese melts and the sauce thickens slightly. Add the remaining chopped basil and cook 30 seconds more without letting it boil hard.

9. 9

   Serve the hot parcels with the warm basil cream underneath or on the side. Finish with a few drops of the remaining olive oil if desired and serve immediately.