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Asparagus Phyllo Bake

 Asparagus Phyllo Bake
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
12 ServingsPrep: 25 min. Bake: 50 min.


  • 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)


  • 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.
  • 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.
  • Spread ricotta mixture over phyllo layers. Top with remaining phyllo

2 of 2

Asparagus Phyllo Bake (continued)

Directions (continued)

  • sheets, brushing each with butter. Cut into 12 rectangles. Bake
  • 50-55 minutes or until golden brown. Yield: 12 servings.
Nutritional Facts: 1 piece equals 295 calories, 22 g fat (12 g saturated fat), 142 mg cholesterol, 351 mg sodium, 13 g carbohydrate, 2 g fiber, 13 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.