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Asparagus Spanakopita

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

Printed from tasteofhome.com Oct 12, 2008

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Asparagus Spanakopita cont.

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

Printed from tasteofhome.com Oct 12, 2008

Asparagus Spanakopita

stir for 1-2 minutes or until thickened. Serve spanakopita with
sauce.

Yield: 12 servings.