Asparagus Spanakopita Recipe

Asparagus Spanakopita Recipe photo by Taste of Home

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Fresh asparagus gives traditional Greek spinach pie a tasty twist in this recipe from Dean Paraskeva of La Mesa, California. Served with a mild dill sauce, these crispy light squares make a perfect first course for a special-occasion dinner.

This recipe is:

Healthy

Diabetic Friendly

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Asparagus Spanakopita Recipe

Prep: 30 min. Bake: 30 min.

Yield: 12 Servings

30 30 60

Ingredients

2 cups cut fresh asparagus (1-inch pieces)
20 sheets phyllo dough, (14 inches x 9 inches)
Nonstick cooking spray
Refrigerated butter-flavored spray
2 cups torn fresh spinach
3 ounces crumbled feta cheese
2 tablespoons butter
1/4 cup all-purpose flour
1-1/2 cups fat-free milk
3 tablespoons lemon juice
1 teaspoon dill weed
1 teaspoon dried thyme
1/4 teaspoon salt

Directions

Place asparagus in a steamer basket. Place over 1 in. of water in a saucepan; bring to a boil. Cover and steam for 5 minutes or until crisp-tender.
Place one sheet of phyllo dough in a 13-in. x 9-in. baking dish coated with cooking spray; trim if necessary. Spritz dough with butter-flavored spray. Repeat layers nine times. Arrange spinach, feta cheese and asparagus over the top. Cover with a sheet of phyllo dough; spritz with butter-flavored spray. Repeat, using remaining phyllo. Cut into 12 pieces. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.
For sauce, melt butter in a small saucepan. Stir in flour until smooth; gradually add milk. Stir in lemon juice, dill, thyme and salt. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve spanakopita with sauce. Yield: 12 servings.

Nutritional Analysis: One serving (1 piece with 2 tablespoons sauce) equals 112 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 242 mg sodium, 15 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Asparagus Spanakopita in Light & Tasty February/March 2002, p52