ASPARAGUS PHYLLO BAKE
I’m Greek and I grew up wrapping lots of foods in phyllo. During asparagus season, I bring out the phyllo and start baking.
—BONNIE GEAVARAS-BOOTZ SCOTTSDALE, AZ
PREP: 25 MIN. • BAKE: 50 MIN. • MAKES: 12 SERVINGS
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)
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.
NOTE To toast nuts, spread in a dry nonstick skillet and heat over low heat until lightly browned; stir occasionally.