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Asparagus Filo Pie

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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Read more: Appetizers & Snacks, Diet & Nutrition, Eating for Health, Entrees, Family, Food, General Health, Health, Healthy Aging, HeartMath Kitchen, Home, Life, Nourishing the Heart, Vegetarian, , , , , , , , , , , , ,

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Sara, from the HeartMath Institute

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.

240 comments

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2:09PM PDT on Jun 25, 2015

Thank you for sharing.

12:31AM PDT on Jun 12, 2015

Thank you!

12:14AM PDT on May 9, 2015

Thank you

11:38AM PDT on May 2, 2015

yummy

11:54PM PDT on Apr 30, 2015

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

10:23PM PDT on Apr 14, 2015

Thanks.

9:54AM PDT on Apr 13, 2015

I love asparagus, so this looks really yummy!

4:18AM PDT on Apr 13, 2015

Thank you

3:28AM PDT on Apr 13, 2015

Thank you

3:02AM PDT on Apr 13, 2015

noted

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