A Healthy Asparagus Phyllo Pie Recipe

Servings: 2
Nutrition information per serving:

1/4 Pound

Fresh asparagus

1 Cup

Low-fat cottage cheese

1/4 Cup

Parmesan cheese, grated

1 Tablespoon

Fresh dillweed, minced

Pinch

White pepper

1

Egg, beaten

2 Sheets

Frozen phyllo pastry, thawed

Vegetable cooking spray

  1. Cut off tough ends of asparagus. Cook asparagus, covered, in boiling water 8 minutes or until crisp-tender. Drain well and set aside.
  2. Combine cottage cheese, Parmesan, dillweed, egg and pepper in a small bowl, stir until well blended and set aside.
  3. Working with one phyllo sheet at a time, lightly spray each sheet with cooking spray, fold in half and lightly spray again, set aside. Repeat procedure with remaining phyllo.
  4. Place phyllo sheets, one on top of the other, on a baking sheet coated with cooking spray. Spoon cheese mixture over half of phyllo to within 1/2 inch of edges, top with asparagus. Using a spatula, gently lift unfilled half of phyllo, and carefully fold over asparagus, tucking edges under to seal. Shift pie off the bottom phyllo sheet onto baking tray and prepare second pie in the same way.
  5. Lightly spray phyllo with cooking spray and bake at 350F for 40 minutes or until golden. Remove from oven, let stand 5 minutes. Serve warm, using a sharp knife.

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