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Asparagus Spanakopita
Source: dLife

Crispy phyllo crust with a cheesy spinach and asparagus filling.

Rating:
Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

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
1 Fat , 1/2 Vegetables , 1/2 Milk , 1 1/2 Other Carbs , 1/2 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

2 cup  fresh asparagus
20 each  phyllo pastry dough sheet
1 each  cooking spray
1 each  Spread, spray bottle, as topping, 5 sprays
2 oz  fresh spinach leaves
3 oz  crumbled feta cheese
2 tbsp  Butter, unsalted
0 1/4 cup  white all purpose flour
1 1/2 cup  fat free milk
3 tbsp  fresh lemon juice
1 tsp  fresh dill weed
1 tsp  ground thyme
0 1/4 tsp  salt
Directions
  1. Steam asparagus in water for 5 minutes or until crisp-tender.
  2. 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.
  3. 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.

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