Asparagus Phyllo Bake Recipe
Asparagus Phyllo Bake Recipe photo by Taste of Home
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Asparagus Phyllo Bake Recipe

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I'm Greek and grew up wrapping everything in phyllo. When asparagus is in season, I bring out the phyllo and start baking. — Bonnie Geavaras-Bootz, Scottsdale, Arizona
TOTAL TIME: Prep: 25 min. Bake: 50 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min.
MAKES: 12 servings


  • 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 5 eggs, lightly beaten
  • 1 carton (15 ounces) ricotta cheese
  • 1 cup (4 ounces) shredded Swiss cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon pepper
  • 1/2 cup slivered almonds, toasted
  • 3/4 cup butter, melted
  • 16 sheets phyllo dough (14x9 inches)

Nutritional Facts

1 piece: 295 calories, 22g fat (12g saturated fat), 142mg cholesterol, 351mg sodium, 13g carbohydrate (4g sugars, 2g fiber), 13g protein.


  1. In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 30 seconds or just until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry. In a large bowl, mix eggs, cheeses and seasonings; stir in almonds and asparagus.
  2. Preheat oven to 375°. Brush a 13x9-in. baking dish with some of the butter. Unroll phyllo dough. Layer eight sheets of phyllo in prepared dish, brushing each with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.
  3. Spread ricotta mixture over phyllo layers. Top with remaining phyllo sheets, brushing each with butter. Cut into 12 rectangles. Bake 50-55 minutes or until golden brown. Yield: 12 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Asparagus Phyllo Bake in Taste of Home April/May 2013

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Cook_aholic User ID: 797539 188517
Reviewed Jun. 21, 2014

"This was really high in sodium for my family but it was just great. I did add a little onion and I chopped up some garlic scapes to add. Only thing I can say about this is, it takes a lot to make something that was eaten up so quickly but it is something that is worth it now and then."

rlawn46 User ID: 1375095 127514
Reviewed May. 11, 2014

"Just made this last night for dinner. Wonderful! I think I will add a touch of onion, green onion for color and see if that adds anything. This is excellent just the way it is though!"

sav0808 User ID: 4530296 198480
Reviewed Apr. 14, 2013

"Very good. I enjoyed this recipe, next time I may add a little feta cheese."

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