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Asparagus Filo Pie

Asparagus Filo Pie

This recipe has been updated since its posting on July 21st, 2013 .  It now includes when to add
the Asparagus. We apologize for any confusion this may have caused.

 

Asparagus Filo Pie

This pie is a great summer casserole dish. 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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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.

108 comments

+ add your own
7:07AM PDT on Jun 21, 2014

So many good recipes. Thank you.

11:08AM PDT on May 14, 2014

Delicious recipe,must try it.Thanks for sharing

9:18AM PDT on May 14, 2014

Thank you for sharing.

7:56AM PDT on May 14, 2014

Wow!

3:35AM PDT on Sep 5, 2013

Sounds divine - can't wait to try it....

5:18PM PDT on Aug 12, 2013

mmmmmm...Sounds good!

11:15AM PDT on Aug 12, 2013

Yummy! Thanks 4 the recipe!

5:56AM PDT on Aug 12, 2013

Thank you Sara, for Sharing this!

4:36AM PDT on Aug 12, 2013

Thanks

4:02AM PDT on Aug 8, 2013

Yummy! Thanks for sharing, Sara!

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