Asparagus Spanakopita Recipe

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Asparagus Spanakopita Recipe
Asparagus Spanakopita Recipe photo by Taste of Home
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Asparagus Spanakopita Recipe

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5 1 1
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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.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 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

Directions

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 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.
Originally published as Asparagus Spanakopita in Light & Tasty February/March 2002, p52

Nutritional Facts

1 piece: 112 calories, 4g fat (2g saturated fat), 12mg cholesterol, 242mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. For sauce, melt butter in a small saucepan. Stir in flour until 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.
Originally published as Asparagus Spanakopita in Light & Tasty February/March 2002, p52

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punkyr User ID: 4545031 53445
Reviewed Feb. 4, 2010

"I make this a couple of years ago for a big party, and everyone was asking who make it. It was very easy and delicious."

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