Best Asparagus Phyllo Bake Recipes

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ASPARAGUS PHYLLO BAKE



Asparagus Phyllo Bake image

I'm Greek and grew up wrapping everything in phyllo. When asparagus is in season, I bring out the phyllo and start baking. -Bonnie Geavaras-Bootz, Scottsdale, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 12

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
5 large eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1 cup shredded Swiss cheese
2 tablespoons grated Parmesan cheese
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon grated lemon zest
1/2 teaspoon pepper
1/2 cup slivered almonds, toasted
3/4 cup butter, melted
16 sheets phyllo dough (14x9 inches)

Steps:

  • 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 a damp towel to prevent drying., 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.

Nutrition Facts : Calories 295 calories, Fat 22g fat (12g saturated fat), Cholesterol 142mg cholesterol, Sodium 351mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

ASPARAGUS PHYLLO BAKE



Asparagus Phyllo Bake image

Make and share this Asparagus Phyllo Bake recipe from Food.com.

Provided by Bonnie G 2

Categories     Vegetable

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

2 lbs asparagus, fresh, trimmed and cut into 1 inch pieces
5 eggs, lightly beaten
15 ounces ricotta cheese
1 cup swiss cheese, shredded
2 tablespoons parmesan cheese, grated
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon lemon peel, grated
1/2 teaspoon pepper
1/2 cup slivered almonds, toasted
3/4 cup butter, melted
16 sheets phyllo dough, 14-inchx9-inch

Steps:

  • In large saucepan bring 8 cups of water to 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 large bowl mix eggs cheeses and seasonings.
  • Stir in almonds and asparagus.
  • Preheat oven to 375.
  • Brush a 13x9 inch 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 preven 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.

Nutrition Facts : Calories 352.8, Fat 24.9, SaturatedFat 13.3, Cholesterol 135.8, Sodium 421.9, Carbohydrate 19.4, Fiber 2.6, Sugar 1.5, Protein 14.2

ASPARAGUS PHYLLO BAKE



Asparagus Phyllo Bake image

Just found this recipe and wanted to share it!

Provided by Susan Matthews

Categories     Vegetable Appetizers

Number Of Ingredients 12

2 lb asparagus, wash trimmed and cut in 1 inch pcs.
5 eggs, lightly beaten
1 carton (15 oz.) ricotta cheese
1 c shredded swiss cheese
2 Tbsp parmesan cheese
2 clove garlic,minced
1/2 tsp salt
1/2 tsp grated lemon peel
1/2 tsp pepper
1/2 c almonds, slivered
3/4 c butter, melted
16 sheet(s) phyllo dough (14x9)

Steps:

  • 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.
  • 4. Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
  • 5. Nutritional Facts 1 piece equals 295 calories, 22 g fat (12 g saturated fat), 142 mg cholesterol, 351 mg sodium, 13 g carbohydrate, 2 g fiber, 13 g protein.

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