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Ingredients
| asparagus: 2 cups |
| phyllo dough: 20 sheets |
| spinach: 2 cups |
| feta cheese: 3 oz (crumbled) |
| salted butter: 2 Tbl |
| all-purpose flour (unsifted): 1/4 cup |
| 2% milk: 1 1/2 cups |
| lemon juice: 3 Tbl |
| fresh dill weed (sprigs): 1 tsp |
| dried thyme (leaves): 1 tsp |
| salt: 1/4 tsp |
Asparagus Spanakopita
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
- Steam asparagus until tender crisp.
- Cut phyllo dough sheets into 13 in by 9 in rectangles. Place 1 sheet on a 13 by 9 by 2 baking pan coated w/ butter flavored non stick spray. Repeat layers 9 times. Arrange spinach, feta and asparagus over the top. Cover with a sheet of phyllo- spritz with a butter spray- not the non stick- a butter type spray.
- Repeat using remaining dough. Cut into 12 pieces. Bake uncovered at 350°F for 30-35 minutes or until golden brown.
- For sauce : Melt butter in a a saucepan. Stir in flour until smooth: gradually add milk. Stir in lemon juice, dill thyme and salt. Bring to a boil : cook and stir 1 minute or until think. Serve the Spanakopita OVER the sauce.