Asparagus Filo Pie

Spring is around the corner, which means it’s almost prime time for asparagus! This pie is a great way to celebrate the season. Filo gives it a light and flaky texture, and lemon zest gives the filling an uplifting flavor. Like an airy quiche, it’s perfect for a Sunday brunch or a pot luck picnic. Can be served warm or at room temperature.

2 cups fresh asparagus, cut in 1” pieces
4 eggs, beaten (extra-large)
15 ounces ricotta cheese
4 ounces shredded Swiss cheese
2 tablespoons grated parmesan cheese
1 teaspoon minced garlic
2 green onions, chopped
1 teaspoon sea salt
1 teaspoon grated lemon zest
½ teaspoon granulated onion
Ό teaspoon pepper
½ cup olive oil
16 sheets filo dough (14” X 9”)
ice water (to drop asparagus in after cooking)

  • In a large saucepan, bring 8 cups of water to a boil.  Add asparagus. Cook uncovered for 30 seconds or until asparagus turns bright green.  Immediately remove from pan and drop in ice water.  Drain and pat dry.
  • In a large bowl, mix eggs, asparagus, cheeses and seasonings.
  • Preheat oven to 375◦.  Brush a 13” X 9” baking dish with some of the oil.  Unroll filo dough.  Layer 8 sheets of filo in prepared pan, brushing each sheet with some of the oil.  Keep remaining sheets covered with plastic wrap and a damp towel to prevent them from drying out.
  • Spread ricotta mixture in the prepared dish, top with remaining layers of filo, brushing with oil as before.  Bake for 45-50 minutes or until golden brown.
  • Let sit for ten minutes, then cut into rectangles and serve.

Serves: 6-8

Total cooking time: 1 hour and a half

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Siyus Copetallus
Siyus Copetallus10 months ago

Thank you for sharing.

Magdalena J.
Alice L.10 months ago

Thank you!

Mona Pietsch
Mona Pietsch11 months ago

Thank you

tanzy t.
tanzy t.12 months ago


Heidi Aubrey
Heidi Awesabout a year ago

A lighter version of a quiche. Looks very tasty. Thank you for sharing.

Carole R.
Carole R.about a year ago


Vanessa Slaunwhite
Vanessa Slaunwhiteabout a year ago

I love asparagus, so this looks really yummy!

Elena Poensgen
Elena Poensgenabout a year ago

Thank you

Panchali Yapa
Panchali Yapaabout a year ago

Thank you

Nimue Pendragon
Nimue Pendragonabout a year ago