I'm Greek and I grew up wrapping everything in phyllo dough. When asparagus is in season, I bring out the phyllo and start baking! —Bonnie Geavaras-Bootz, Scottsdale, AZ
Asparagus Phyllo Bake
Asparagus Phyllo Bake
Prep Time
25 min
Cook Time
50 min
Yield
12 servings
Ingredients
- 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
- 5 large eggs, lightly beaten
- 1 carton (15 ounces) ricotta cheese
- 1 cup shredded Swiss cheese
- 2 tablespoons grated Parmesan cheese
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon pepper
- 1/2 cup slivered almonds, toasted
- 3/4 cup butter, melted
- 16 sheets phyllo dough (14x9 inches)
Directions
- In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 30 seconds or just until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry. In a bowl, mix eggs, cheeses and seasonings; stir in almonds and asparagus.
- Preheat oven to 375°. Brush a 13x9-in. baking dish with some of the butter. Unroll phyllo dough. Layer 8 sheets of phyllo in prepared dish, brushing each with butter. Keep remaining phyllo covered with a damp towel to prevent drying.
- Spread ricotta mixture over phyllo layers. Top with remaining phyllo sheets, brushing each with butter. Cut into 12 rectangles. Bake 50-55 minutes or until golden brown.
Nutrition Facts
1 piece: 295 calories, 22g fat (12g saturated fat), 142mg cholesterol, 351mg sodium, 13g carbohydrate (4g sugars, 2g fiber), 13g protein.
Loading Popular in the Community
Loading Reviews
