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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Asparagus Cheese Triangles

Source: dLife

A take on classic Greek spanakopita with asparagus and mozzarella.

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 4.0 Fat, 0.2 Vegetables, 0.2 Meat, 0.4 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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Servings

Ingredients

8.0
8 cup cold water 2.0
2 lb fresh asparagus 2.0
2 cup part skim shredded mozzarella 1.0
1 cup part skim ricotta cheese 1.0
1 each small onions 0.5
0 1/2 tsp garlic powder 0.25
0 1/4 tsp salt 0.125
0.125 tsp black pepper 9.0
9 tbsp Butter, unsalted 30.0
30 each phyllo pastry dough sheet

Directions

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.
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.
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.
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.