Asparagus Phyllo Bake

Susan Matthews


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2 lb
asparagus, wash trimmed and cut in 1 inch pcs.
eggs, lightly beaten
carton (15 oz.) ricotta cheese
1 c
shredded swiss cheese
2 Tbsp
parmesan cheese
2 clove
1/2 tsp
1/2 tsp
grated lemon peel
1/2 tsp
1/2 c
almonds, slivered
3/4 c
butter, melted
16 sheet(s)
phyllo dough (14x9)

Directions Step-By-Step

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 large 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 eight sheets of phyllo in prepared dish, brushing each with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.
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. Yield: 12 servings.
Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Nutritional Facts
1 piece equals 295 calories, 22 g fat (12 g saturated fat), 142 mg cholesterol, 351 mg sodium, 13 g carbohydrate, 2 g fiber, 13 g protein.

About this Recipe

Course/Dish: Vegetable Appetizers