Directions:
- 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.
- 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 plastic wrap and a damp towel to prevent it from drying out.
- 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. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.71 Kcal (1380 kJ) | ||
| Calories from fat | 212.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.57g | 36% | |
|---|---|---|---|
| Cholesterol | 119.68mg | 40% | |
| Sodium | 296.66mg | 12% | |
| Potassium | 283.45mg | 6% | |
| Total Carbs | 19.24g | 6% | |
| Sugars | 1.86g | 7% | |
| Dietary Fiber | 2.67g | 11% | |
| Protein | 11.97g | 24% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.8mg | 16% | |
| Calcium | 151.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 184.15 Kcal (771 kJ) | ||
| Calories from fat | 118.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.16g | 36% | |
|---|---|---|---|
| Cholesterol | 66.85mg | 40% | |
| Sodium | 165.69mg | 12% | |
| Potassium | 158.31mg | 6% | |
| Total Carbs | 10.74g | 6% | |
| Sugars | 1.04g | 7% | |
| Dietary Fiber | 1.49g | 11% | |
| Protein | 6.69g | 24% | |
| Vitamin C | 2.7mg | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.6mg | 16% | |
| Calcium | 84.7mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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