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Asparagus Cheese Triangles

“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.”
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    4 dozen


  • 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)


  • 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
1 each: 60 calories, 4g fat (2g saturated fat), 11mg cholesterol, 86mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 2g protein.

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