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Asparagus Cheese Triangles Recipe

Asparagus Cheese Triangles Recipe

“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.”
TOTAL TIME: Prep: 30 min. Bake: 40 min. YIELD:48 servings

Ingredients

  • 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)

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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 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.