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Asparagus Cheese Triangles
Source: dLife

A take on classic Greek spanakopita with asparagus and mozzarella.

Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 48 servings
Amount Per Serving
Calories 79.1
Total Carbs 7.8 g
Dietary Fiber 0.8 g
Sugars 0.6 g
Total Fat 4.0 g
Saturated Fat 2.2 g
Unsaturated Fat 0.2 g
Potassium 0.0 mg
Protein 3.2 g
Sodium 107.2 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1/2 Meat , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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8 cup  cold water
2 lb  fresh asparagus
2 cup  part skim shredded mozzarella
1 cup  part skim ricotta cheese
1 each  small onions
0 1/2 tsp  garlic powder
0 1/4 tsp  salt
0.125 tsp  black pepper
9 tbsp  Butter, unsalted
30 each  phyllo pastry dough sheet
  1. Blanch asparagus in boiling water for 4 to 6 minutes, until crisp-tender. Strain and run under cold water; dry. Combine asparagus, cheeses, onion, garlic powder, salt, and pepper.
  2. Coat a baking sheet with some of the butter. Unroll phyllo dough and trim to fit pan; cover with plastic wrap and damp towel while working.
  3. Arrange two sheets of phyllo in the pan and coat with some butter. Layer 16 more sheets on top of in same manner. Spoon asparagus mixture on dough and top with the rest of the phyllo and butter.
  4. Bake phyllo at 350 degrees F for 40 to 45 minutes or until golden brown and crispy. Let cool before cutting. Cut into 24 slices and then in half diagonally.

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