Asparagus Cheese Triangles

This is a spin-off of Greek spanakopita (spinach pie). You can also add leftover chopped chicken and cut into larger triangles for a meal.

• Ready In: 1 hr 10 mins
• Serves: 48
• Yields: 4 dozen

Ingredients

• 8  cups water
• 2  lbs fresh asparagus, trimmed & chopped
• 2  cups mozzarella cheese, shredded
• 1  cup ricotta cheese
• 1  small onion, chopped
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 9  tablespoons butter, melted
• 30  sheets phyllo dough (14-inch x 9-inch)

Directions

1. In a large saucepan, bring water to a boil; add asparagus. Cover and cook for 4-6 minutes or until crisp-tender. Drain and immediately rinse with cold water; drain and pat dry. In a large bowl, combine the asparagus, cheeses, onion, garlic powder, salt and pepper.
2. Brush a 15-in. x 10-in. x 1-in. baking pan with some of the butter. Unroll phyllo sheets; trim short side to fit pan. Cover dough with plastic wrap and a damp cloth while assembling. Place two sheets of phyllo in pan; brush with butter. Repeat eight times. Spread with asparagus mixture. Layer with remaining phyllo sheets, brushing each with butter.
3. Bake at 350° for 40-45 minutes or until golden brown. Cool on a wire rack for 5 minutes. Cut into 24 pieces; cut each piece in half diagonally.
4. Serve warm. Refrigerate leftovers.