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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Fresh asparagus gives traditional Greek spinach pie a tasty twist in this recipe from Dean Paraskeva of La Mesa, California. Served with a mild dill sauce, these crispy light squares make a perfect first course for a special-occasion dinner. Ingredients:
2 cups cut fresh asparagus (1-inch pieces) |
20 sheets phyllo dough, (14 inches x 9 inches) |
nonstick cooking spray |
refrigerated butter-flavored spray |
2 cups torn fresh spinach |
3 ounces crumbled feta cheese |
2 tablespoons butter |
1/4 cup king arthur unbleached all-purpose flour |
1-1/2 cups fat-free milk |
3 tablespoons lemon juice |
1 teaspoon dill weed |
1 teaspoon dried thyme |
1/4 teaspoon salt |
Directions:
1. Place asparagus in a steamer basket. Place over 1 in. of water in a saucepan; bring to a boil. Cover and steam for 5 minutes or until crisp-tender.
2. Place one sheet of phyllo dough in a 13-in. x 9-in. baking dish coated with cooking spray; trim if necessary. Spritz dough with butter-flavored spray. Repeat layers nine times. Arrange spinach, feta cheese and asparagus over the top. Cover with a sheet of phyllo dough; spritz with butter-flavored spray. Repeat, using remaining phyllo. Cut into 12 pieces. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.
3. For sauce, melt butter in a small saucepan. Stir in flour until smooth; gradually add milk. Stir in lemon juice, dill, thyme and salt. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve spanakopita with sauce. Yield: 12 servings.
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