Asparagus Phyllo Bake Recipe

Asparagus Phyllo Bake Recipe photo by Taste of Home

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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

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Asparagus Phyllo Bake Recipe

Prep: 25 min. Bake: 50 min.

Yield: 12 Servings

25 50 75

Ingredients

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
5 eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1 cup (4 ounces) shredded Swiss cheese
2 tablespoons grated Parmesan cheese
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
1/2 teaspoon pepper
1/2 cup slivered almonds, toasted
3/4 cup butter, melted
16 sheets phyllo dough (14x9 inches)

Directions

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.

Originally published as Asparagus Phyllo Bake in Taste of Home April/May 2013