Asparagus and Feta Tartlet with Phyllo Crust
Ingredients
-
12
medium
asparagus
-
2
tablespoons
olive oil spray
-
2
cloves
garlic, finely chopped
-
1
tablespoon
lemon juice
-
¼
teaspoon
salt
-
¼
teaspoon
freshly ground black pepper
-
1⅓
ounces
feta cheese, crumbled
-
6
tablespoons
half and half
-
1
large
egg
-
1
tablespoon
chopped fresh dill
-
4
sheets
phyllo dough
Instructions
- Preheat the oven to 350°F and spray a muffin tin with olive oil.
- Prepare the asparagus by snapping off the woody ends and cutting the tips into 1½-inch pieces and the remaining stalks into 1-inch pieces.
- In a nonstick pan, sauté the asparagus and garlic in olive oil spray for 2 minutes, then add lemon juice and a tablespoon of water, cover, and cook for another minute.
- Remove the asparagus and reserve the pan juices.
- Layer two phyllo sheets, spraying each with oil, then cut into 4-inch squares and place in the muffin cups.
- Distribute the asparagus pieces and feta evenly among the cups.
- Whisk together half and half, egg, dill, and reserved pan juices, then pour into the phyllo cups.
- Top each cup with two asparagus tips and bake for 30 minutes until set and golden.
Nutrition Facts (estimated)
Servings
6
Calories
91
Total fat
5g
Total carbohydrates
7.5g
Total protein
4.5g
Sodium
170mg
Cholesterol
73.5mg
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