Asparagus Cheese Triangles |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 48 |
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âI came up with this take-off on Greek spanakopita (spinach pie) when I had an overabundance of asparagus and a package of phyllo dough,â says Colette Gerow of Raytown, Missouri. âSometimes I add leftover chopped chicken and cut into larger triangles for meals.â Ingredients:
2 quarts water |
2 pounds fresh asparagus, trimmed and chopped |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1 cup (8 ounces) ricotta cheese |
1 small onion, chopped |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
1/8 teaspoon pepper |
9 tablespoons butter, melted |
30 sheets phyllo dough (14 inches x 9 inches) |
Directions:
1. In a large saucepan, bring water to a boil; add asparagus. Cover and cook for 4-6 minutes or until crisp-tender. Drain and immediately rinse with cold water; drain and pat dry. In a large bowl, combine the asparagus, cheeses, onion, garlic powder, salt and pepper.
2. Brush a 15-in. x 10-in. x 1-in. baking pan with some of the butter. Unroll phyllo sheets; trim short side to fit pan. Cover dough with plastic wrap and a damp cloth while assembling. Place two sheets of phyllo in pan; brush with butter. Repeat eight times. Spread with asparagus mixture. Layer with remaining phyllo sheets, brushing each with butter.
3. Bake at 350° for 40-45 minutes or until golden brown. Cool on a wire rack for 5 minutes. Cut into 24 pieces; cut each piece in half diagonally. Serve warm. Refrigerate leftovers. Yield: 4 dozen.
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