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Asparagus Cheese Triangles

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)

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

Printed from tasteofhome.com Jul 23, 2008

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Asparagus Cheese Triangles cont.

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.