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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 Spanakopita

Source: dLife

Crispy phyllo crust with a cheesy spinach and asparagus filling.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	144.9

Total Carbs	21.7 g

Dietary Fiber	1.2 g

Sugars	2.2 g

Total Fat	4.4 g

Saturated Fat	2.0 g

Unsaturated Fat	0.3 g

Potassium	81.3 mg

Protein	4.6 g

Sodium	248.5 mg

Dietary Exchanges 4.4 Fat, 0.2 Vegetables, 0.0 Fruits, 0.1 Meat, 0.1 Milk, 1.1 Other Carbs, 0.1 Starch,

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

Directions

Steam asparagus in water for 5 minutes or until crisp-tender.
Lay one sheet of phyllo dough in a cooking spray coated 13 by 9-inch baking dish, cut if needed to fit. Spray dough with cooking spray. Layer nine more sheets of phyllo on top in same manner. Layer spinach, feta, and asparagus on top of dough and cover with the rest of the phyllo in the same manner as above. Slice into 12 pieces and bake at 350 degrees F for 30 to 35 minutes or until crispy.
Melt butter in a pot; whisk in flour and milk. Add in lemon juice, dill, thyme, and salt and let boil 1 to 2 minutes or until thick. Serve sauce over spanakopita.