Asparagus Phyllo Bundles Recipe
This Asparagus Phyllo Bundles recipe is an easy and delicious appetizer made with tender asparagus wrapped in buttery and crispy phyllo sheets and creamy feta cheese.
Servings: 8
Ingredients
- 3 phyllo sheets defrosted
- 3 tablespoons unsalted butter melted
- 1 bunch (about a pound) thin asparagus stalks trimmed
- 1 cup crumbled feta cheese
- fresh ground black pepper plus more for garnish
- dried parsley for garnish, optional
- honey mustard sauce recipe
Instructions
- Preheat oven to 350˚F.
- Line a sheet pan with parchment paper or aluminum foil and set aside.
- Bring a pot of salted water to a boil.
- Add in the trimmed asparagus and blanch for 1 to 2 minutes, or until bright green.
- Drain into a colander and run under very cold water.
- Pat with paper towels and set aside.
- Remove phyllo from package and place a damp towel over it to keep it from drying out.
- Remove one sheet and lay it out on a work surface.
- Brush with melted butter; place another layer on top and repeat with the butter, until you have 3 layers.
- Brush butter over the top of the last phyllo layer and sprinkle the entire sheet with feta cheese and cracked black pepper.
- Cut the phyllo horizontally into 4 equal strips and then cut down the center so you have 8 rectangles.
- Position about 3 to 4 stalks of asparagus on the bottom edge of a rectangle and roll it up.
- Brush the tips and top of bundles with more butter and place on the prepared sheet pan, seam side down.
- Bake for 15 minutes, or until golden brown.
- Remove from oven and optionally garnish with cracked black pepper and dried parsley.
- Serve while still warm with a side of honey mustard sauce.
Nutrition
Serving: 1bundle | Calories: 119kcal | Carbohydrates: 6g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 244mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 640IU | Vitamin C: 3.1mg | Calcium: 107mg | Iron: 1.5mg
