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Рецепт Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce
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Ингредиенты
- 2 pounds asparagus (trimmed and cleaned)
- 2 cloves garlic (chopped)
- 1 lemon (zest)
- 1 handful dill (chopped)
- 1 cup walnuts (toasted and chopped)
- 1 1/2 cup mozzarella (grated)
- 1/2 cup feta (crumbled)
- 1 cup ricotta
- olive oil
- 8 ounces phyllo pastry (thawed as directed on package)
- 3 egg yolks
- 1 lemon (juice)
Инструкции
- Cook the asparagus in boiling water until it just turns dark green, about 2 minutes.
- Drain the water, reserving 1/2 cup of it.
- Rinse the asparagus under cold water to stop the cooking process.
- Cut the asparagus into pieces roughly the size of the walnuts.
- Mix the asparagus, garlic, lemon zest, dill and walnuts in a bowl and set aside.
- Mix the cheeses.
- Brush the top of a sheet of phyllo pastry with olive oil and place it in a greased 8 inch square baking pan. Repeat 5 more times.
- Spread half of the asparagus mixture over the phyllo followed by half of the cheese.
- Repeat another layer of phyllo, asparagus and cheese and top with a final layer of phyllo.
- Cut the pie into pieces shaped as you like.
- Bake the pie in a preheated 350F oven until golden brown on top and bubbling on the sides, about 30-45 minutes.
- Pull the pie out of the oven and let it cool.
- Whisk the egg in small sauce pan until frothy
- Slowly whisk in the lemon juice followed by the reserved asparagus water.
- Whisk the mixture over medium heat until it thickens, about 5-10 minutes.
- Plate the phyllo pie and drizzle with the avgolemono sauce when ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 9 servings | |
| Calories 178 | |
| Calories from Fat 116 | 65% |
| Total Fat 13.42g | 17% |
| Saturated Fat 6.37g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 235mg | 10% |
| Potassium 194mg | 6% |
| Total Carbs 5.29g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.94g | 1% |
| Protein 10.6g | 17% |
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