ASPARAGUS CHEESE TRIANGLES

Asparagus Cheese Triangles image

Provided by singinfishlady

Time 1h10m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 10

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)

Steps:

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.
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.
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.
Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 82, Fat 4.6, SaturatedFat 2.6, Cholesterol 12, Sodium 119.6, Carbohydrate 7.4, Fiber 0.7, Sugar 0.5, Protein 2.9