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Prep Time: 15 Minutes Cook Time: 29 Minutes |
Ready In: 44 Minutes Servings: 4 |
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This is an elegant appetizer to start off a dinner party. Ingredients:
5 sheets phyllo pastry |
2 tablespoons olive oil |
1/2 cup parmesan cheese (freshly grated) |
2 leeks (white & pale green only) |
8 ounces asparagus |
1 tablespoon butter (unsalted) |
8 ounces ricotta cheese (fresh) |
1 cup parmesan cheese (freshly grated) |
1/4 cup sour cream |
2 tablespoons thyme (fresh) |
1 egg |
Directions:
1. Preheat oven to 375F.
2. Lay out 1 sheet of phyllo pastry then bush lightly with olive oil and some parmesan cheese.
3. Repeat with remaining layers.
4. With a sharp knife cut layers into 4 pieces.
5. Snuggle pastry into 4 single serving casserole dishes (approx. 1 1/2 cup capacity).
6. Refrigerate until ready to fill.
7. To make filling slice the leeks into 1/4 rings and wash well then drain.
8. Slice the asparagus into 1 1/2 pieces.
9. Melt buttering in a large skillet over medium heat and cook leeks and asparagus until tender crisp, about 6 minutes.
10. Remove from heat and set aside.
11. In a large bowl stir together cheeses, sour cream, thyme and egg.
12. Season to taste with salt and pepper.
13. Spoon mixture evenly among the pastry shells and place asparagus & leeks on top.
14. Place dishes on a baking sheet and bake for 18-20 minutes.
15. Serve warm or cool.
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