ASPARAGUS CHEESE TRIANGLES
This is a spin-off of Greek spanakopita (spinach pie). You can also add leftover chopped chicken and cut into larger triangles for a meal.
Provided by singinfishlady
Categories Lunch/Snacks
Time 1h10m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water to a boil; add asparagus. Cover and cook for 4-6 minutes or until crisp-tender. Drain and immediately rinse with cold water; drain and pat dry. In a large bowl, combine the asparagus, cheeses, onion, garlic powder, salt and pepper.
- Brush a 15-in. x 10-in. x 1-in. baking pan with some of the butter. Unroll phyllo sheets; trim short side to fit pan. Cover dough with plastic wrap and a damp cloth while assembling. Place two sheets of phyllo in pan; brush with butter. Repeat eight times. Spread with asparagus mixture. Layer with remaining phyllo sheets, brushing each with butter.
- Bake at 350° for 40-45 minutes or until golden brown. Cool on a wire rack for 5 minutes. Cut into 24 pieces; cut each piece in half diagonally.
- Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 82, Fat 4.6, SaturatedFat 2.6, Cholesterol 12, Sodium 119.6, Carbohydrate 7.4, Fiber 0.7, Sugar 0.5, Protein 2.9
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