How to Make Filo-Wrapped
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 375°F.
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
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
Serve with lemon wedges and the