Filo-Wrapped Asparagus Recipe

How to Make Filo-Wrapped Asparagus?


Serve: 6



For the dip:
1/2 cup natural cottage cheese
1 1/2 tablespoons milk
6 trimmed and chopped scallions
3 tablespoons chopped mixed herbs (basil, mint, and tarragon)

For the asparagus:
30 asparagus spears
8 sheets filo dough
lemon wedges, to serve



  • Preheat the oven to 375F.

  • To prepare the dip, beat the cottage cheese and milk in a bowl until smooth.

  • Add in the scallions, mixed herbs. Season the pepper to taste.

  • Place the dip in a serving bowl. Cover and keep in the refrigerator.

  • Use a sharp knife to cut off the woody end of the asparagus. Use a vegetable peeler to shave woody parts from the spears.

  • Cut the filo dough into quarters evenly. Place one sheet on a clean work surface.

  • Brush with some water. Put a spear at one end. Roll up to encase the spear and place on a baking sheet.

  • Repeat the wrapping process until all the asparagus spears are well-wrapped.

  • Bake for 10 minutes and and it will turn golden in color.

  • Take out the dip from the refrigerator.

  • Serve with lemon wedges and the dip.

Filo-Wrapped Asparagus

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