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
˝ teaspoon granulated onion
Ľ teaspoon pepper
˝ 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 Copetallus2 years ago

Thank you for sharing.

Magdalena J.
Past Member 2 years ago

Thank you!

Mona Pietsch
Mona Pietsch2 years ago

Thank you

tanzy t.
tanzy t2 years ago


Heidi Aubrey
Heidi Aubrey2 years ago

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

Carole R.
Carole R2 years ago


Vanessa Slaunwhite

I love asparagus, so this looks really yummy!

Elena Poensgen
Elena Poensgen2 years ago

Thank you

Panchali Yapa
Panchali Yapa2 years ago

Thank you