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Asparagus Cheese Triangles
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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 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
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Printed from tasteofhome.com Jul 23, 2008Copyright Reiman Media Group, Inc © 2008 |