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Asparagus Spanakopita

 Asparagus Spanakopita
Fresh asparagus gives traditional Greek spinach pie a tasty twist in this recipe from Dean Paraskeva of La Mesa, California. Served with a mild dill sauce, these crispy light squares make a perfect first course for a special-occasion dinner.
12 ServingsPrep: 30 min. Bake: 30 min.


  • 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. 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 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

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Asparagus Spanakopita (continued)

Directions (continued)

  • 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.
Nutritional Facts: One serving (1 piece with 2 tablespoons sauce) equals 112 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 242 mg sodium, 15 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer