2003 Asparagus Spanakopita

By boandozzy

One serving (1 piece with 2 tablespoons sauce) equals 112 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 242 mg sodium, 15 g carbohydrate, 1 g fiber, 5 g protein.

Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Asparagus Spanakopita in Light & Tasty February/March 2002, p52

Ingredients

• 2 cups cut fresh asparagus (1-inch pieces)
• 20 sheets phyllo dough, (14 inches x 9 inches)
• Nonstick cooking spray
• Refrigerated butter-flavored spray
• 2 cups torn fresh spinach
• 3 ounces crumbled feta cheese
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1-1/2 cups fat-free milk
• 3 tablespoons lemon juice
• 1 teaspoon dill weed
• 1 teaspoon dried thyme
• 1/4 teaspoon salt

Details

Servings 12
Preparation time 30mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 1

Place asparagus in a steamer basket. Place over 1 in. of water in a saucepan; bring to a boil. Cover and steam for 5 minutes or until crisp-tender.

Place one sheet of phyllo dough in a 13-in. x 9-in. baking dish coated with cooking spray; trim if necessary. Spritz dough with butter-flavored spray. Repeat layers nine times. Arrange spinach, feta cheese and asparagus over the top. Cover with a sheet of phyllo dough; spritz with butter-flavored spray. Repeat, using remaining phyllo. Cut into 12 pieces. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.

For sauce, melt butter in a small saucepan. Stir in flour until smooth; gradually add milk. Stir in lemon juice, dill, thyme and salt. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve spanakopita with sauce. Yield: 12 servings.