member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    2 pt. Asparagus Spanakopita


    Source of Recipe


    Alice Bell

    List of Ingredients




    2 cups cut fresh asparagus (1-inch pieces)
    20 sheets phyllo dough
    Nonstick cooking spray
    Refrigerated butter-flavored spray
    2 cups torn fresh spinach
    3 ounced crumbled feta cheese
    2 tbls butter or margarine
    1/4 cup all-purpose flour
    1-1/2 cups fat-free milk
    3 Tblsp lemon juice
    1 tsp dill weed
    1 tsp dried thyme
    1/4 tsp salt

    Recipe



    Place asparagus in a steamer basket. Place over 1 inch of water in a saucepan; bring to a boil. Cover and steam for 5 minutes or until crisp-tencer. Cut phyllo dough sheets into 13"x9" rectangles. Place one sheet in a 13" by 9" x 2" baking dish coated with nonstick cooking spray; 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 degrees for 30-35 minutes or until golden brown.

    For sauce, melt butter in 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 for 1-2 minutes or until thickened. Serve spanakopita over sauce. Yield 12 servings

    Nutritional analysis: One serving (1 piece with 2 Tblsp sauce) equals 112 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 15 g carbohydrates, 1 g fiber, 5 g protein.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |