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Asparagus Cheese Triangles

 Asparagus Cheese Triangles
“I came up with this take-off on Greek spanakopita (spinach pie) when I had an overabundance of asparagus and a package of phyllo dough,” says Colette Gerow of Raytown, Missouri. “Sometimes I add leftover chopped chicken and cut into larger triangles for meals.”
48 ServingsPrep: 30 min. Bake: 40 min.


  • 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 24 pieces; cut each piece in half

2 of 2

Asparagus Cheese Triangles (continued)

Directions (continued)

  • diagonally. Serve warm. Refrigerate leftovers. Yield: 4 dozen.
Nutritional Facts: 1 serving (1 each) equals 60 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 86 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein.