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
Ingredients
- 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
- 5 large eggs, lightly beaten
- 1 carton (15 ounces) ricotta cheese
- 1 cup shredded Swiss cheese
- 2 tablespoons grated Parmesan cheese
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon pepper
- 1/2 cup slivered almonds, toasted
- 3/4 cup butter, melted
- 16 sheets phyllo dough (14x9 inches)
Reviews
This was unimpressive. My husband and I each had a piece, and then agreed that the rest was destined for trash. I'm super disappointed, as this looked amazing.
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.
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!
Very good. I enjoyed this recipe, next time I may add a little feta cheese.