Asparagus Phyllo Bake
I'm Greek and grew up wrapping everything in phyllo. When asparagus is in season, I bring out the phyllo and start baking. — Bonnie Geavaras-Bootz, Scottsdale, Arizona
- Preparing Time: 25 minutes
- Total Time: 1 hour and 15 minutes
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 2 tablespoons grated parmesan cheese
- 1 cup shredded swiss cheese
- 1/2 teaspoon pepper
- 2 cloves garlic minced
- 3/4 cup butter melted
- 15 oz ricotta cheese
- 2 pounds fresh asparagus trimmed and cut into 1-inch pieces
- 5 eggs lightly beaten
- 1/2 teaspoon grated lemon peel
- 1/2 cup slivered almonds toasted
- 16 sheets phyllo dough 14x9 inches
- Carbohydrate 10.0835292673042 g
- Cholesterol 129.616898573647 mg
- Fat 22.0337197948899 g
- Fiber 2.29319849815241 g
- Protein 12.7448395636348 g
- Saturated Fat 11.9385761284302 g
- Serving Size 1 1 Serving (167g)
- Sodium 212.543149848626 mg
- Sugar 7.79033076915175 g
- Trans Fat 1.63602723083206 g
- Calories 282 calories
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.
