ASPARAGUS CHEESE TRIANGLES

Asparagus Cheese Triangles image

"I came up with this take-off on Greek spanakopita (spinach pie) when I had an overabundance of asparagus and a package of phyllo dough," says Colette Gerow of Raytown, Missouri. "Sometimes I add leftover chopped chicken and cut into larger triangles for meals."

Provided by Taste of Home

Categories Appetizers

Time 1h10m

Yield 4 dozen.

Number Of Ingredients 10

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Ingredients

2 quarts water
2 pounds fresh asparagus, trimmed and chopped
2 cups shredded part-skim mozzarella cheese
1 cup (8 ounces) ricotta cheese
1 small onion, chopped
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
9 tablespoons butter, melted
30 sheets phyllo dough (14 inches x 9 inches)

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 15x10x1-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 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 86mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.