Asparagus Spanakopita

Photo: psfreeman

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.

Yield: 12 servings
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  • 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


  1. • 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.
  2. • 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.
  3. • 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.
September 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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