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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

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. x 2-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

Printed from tasteofhome.com Jul 24, 2008

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Asparagus Spanakopita cont.

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.