Asparagus Cheese Triangles

10 ingredients
4 steps

Ingredients

  • 8 cups water
  • 2 lbs fresh asparagus, trimmed & chopped
  • 2 cups mozzarella cheese, shredded
  • 1 cup 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-inch x 9-inch)

Directions

  1. 1
    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.
  2. 2
    Brush a 15-in. x 10-in. x 1-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.
  3. 3
    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.
  4. 4
    Serve warm. Refrigerate leftovers.

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