Fresh asparagus gives traditional Greek spinach pie a tasty twist in this recipe. Served with a mild dill sauce, these crispy light squares make a perfect first course for a special-occasion dinner. From Dean Paraskeva: La Mesa, California. Recipe published in Light & Tasty February/March 2002.
- 2 cup(s) cut fresh asparagus (1-inch pieces)
- 20 sheets phyllo dough, (14 inches x 9 inches)
- Nonstick cooking spray
- Refrigerated butter-flavored spray
- 2 cup(s) torn fresh spinach
- 3 ounce(s) crumbled feta cheese
- 2 tablespoon(s) butter
- 1/4 cup(s) all-purpose flour
- 1 1/2 cup(s) fat-free milk
- 3 tablespoon(s) lemon juice
- 1 teaspoon(s) dill weed
- 1 teaspoon(s) dried thyme
- 1/4 teaspoon(s) salt
- • Place asparagus in a steamer basket. Place over 1 in. of water in a saucepan; bring to a boil. Cover and steam for 5 minutes or until crisp-tender.
- • Place one sheet of phyllo dough in a 13-in. x 9-in. baking dish coated with cooking spray; trim if necessary. Spritz dough with butter-flavored spray. Repeat layers nine times. Arrange spinach, feta cheese and asparagus over the top. Cover with a sheet of phyllo dough; spritz with butter-flavored spray. Repeat, using remaining phyllo. Cut into 12 pieces. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.
- • For sauce, melt butter in a small saucepan. Stir in flour until smooth; gradually add milk. Stir in lemon juice, dill, thyme and salt. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve spanakopita with sauce.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note