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Asparagus Phyllo Bake

Total Time

Prep: 25 min. Bake: 50 min.

Makes

12 servings

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
Asparagus Phyllo Bake Recipe photo by Taste of Home

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)

Directions

  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 a damp towel to prevent drying.
  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.

Nutrition Facts

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

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