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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I'm Greek and grew up wrapping everything in phyllo. When asparagus is in season, I bring out the phyllo and start baking. Ingredients:
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces |
5 eggs, lightly beaten |
1 carton (15 ounces) ricotta cheese |
1 cup (4 ounces) shredded swiss cheese |
2 tablespoons grated parmesan cheese |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon grated lemon peel |
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 plastic wrap and a damp towel to prevent it from drying out.
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. Yield: 12 servings.
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