Home > Recipes > Asparagus Cheese Triangles

Asparagus Cheese Triangles Recipe

Photo by: Taste of Home

“I came up with this take-off on Greek spanakopita (spinach pie) when I had an overabundance of asparagus and a package of phyllo dough,” says Colette Gerow of Raytown, Missouri. “Sometimes I add leftover chopped chicken and cut into larger triangles for meals.”

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Asparagus Cheese Triangles Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

48 Servings
Prep: 30 min. Bake: 40 min.

Ingredients

2 quarts water
2 pounds fresh asparagus, trimmed and chopped
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup (8 ounces) ricotta cheese
1 small onion, chopped
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
9 tablespoons butter, melted
30 sheets phyllo dough (14 inches x 9 inches)

Directions

In a large saucepan, bring water to a boil; add asparagus. Cover and cook for 4-6 minutes or until crisp-tender. Drain and immediately rinse with cold water; drain and pat dry. In a large bowl, combine the asparagus, cheeses, onion, garlic powder, salt and pepper.
Brush a 15-in. x 10-in. x 1-in. baking pan with some of the butter. Unroll phyllo sheets; trim short side to fit pan. Cover dough with plastic wrap and a damp cloth while assembling. Place two sheets of phyllo in pan; brush with butter. Repeat eight times. Spread with asparagus mixture. Layer with remaining phyllo sheets, brushing each with butter.
Bake at 350° for 40-45 minutes or until golden brown. Cool on a wire rack for 5 minutes. Cut into 24 pieces; cut each piece in half diagonally. Serve warm. Refrigerate leftovers. Yield: 4 dozen.

Nutrition Facts: 1 serving (1 each) equals 60 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 86 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein.

Asparagus Cheese Triangles published in Taste of Home February/March 2006, p53