Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce

Not too long ago I came across this truly inspired recipe for a savoury asparagus baklava on innBrooklyn that sounded so amazingly good that I just had to try it! This asparagus phyllo pie is constructed like baklava with layers of light, flaky golden brown phyllo alternating with the layers of a walnut and asparagus filling and a cheese filling. Given the layers of cheese in this pie, it also reminds me of a lasagna, only made with phyllo instead of noodles. The combination of the cheese and the asparagus also made me think of spanakopita, a Greek spinach and feta pie that is another savoury pie made with phyllo and I could not resist swapping some feta into the recipe replacing some of the mozzarella. Continuing to be influenced by spanakopita I wanted to use some fresh herbs and dill seemed like the perfect choice.

Baklava is normally drenched in syrup and this savoury version does not forget about it but in this case the 'syrup' is an avgolemono sauce. An avgolemono sauce is a Greek sauce made with eggs and lemon. Although avgolemono sauces normally use a whole egg, I decided to stick with just the egg yolks to give the sauce a richer yellow colour.

Although this recipe is pretty easy, assembling all of the layers is a bit time consuming but it is definitely worth it! The asparagus phyllo pie was everything that I had been hoping for and more! You really cannot go wrong with light flaky pastry filled with asparagus, cheese and nuts! I had been a little worried about how all of the walnuts in the recipe would work out but they were quite nice and the contrasting textures added a lot to the dish. I really enjoyed the dill and lemon flavours and the lemony avgolemono sauce finished off the dish perfectly! What a great way to enjoy some of the in season local asparagus!

Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce

(makes 6-9 servings)
Printable Recipe

Ingredients:
2 pounds asparagus (trimmed and cleaned)
2 cloves garlic (chopped)
1 lemon (zest)
1 handful dill (chopped)
1 cup walnuts (toasted and chopped)
1 1/2 cup mozzarella (grated)
1/2 cup feta (crumbled)
1 cup ricotta
* olive oil
8 ounces phyllo pastry (thawed as directed on package)
3 egg yolks
1 lemon (juice)

Directions:
1. Cook the asparagus in boiling water until it just turns dark green, about 2 minutes.
2. Drain the water, reserving 1/2 cup of it.
3. Rinse the asparagus under cold water to stop the cooking process.
4. Cut the asparagus into pieces roughly the size of the walnuts.
5. Mix the asparagus, garlic, lemon zest, dill and walnuts in a bowl and set aside.
6. Mix the cheeses.
7. Brush the top of a sheet of phyllo pastry with olive oil and place it in a greased 8 inch square baking pan. Repeat 5 more times.
8. Spread half of the asparagus mixture over the phyllo followed by half of the cheese.
9. Repeat another layer of phyllo, asparagus and cheese and top with a final layer of phyllo.
10. Cut the pie into pieces shaped as you like.
11. Bake the pie in a preheated 350F oven until golden brown on top and bubbling on the sides, about 30-45 minutes.
12. Pull the pie out of the oven and let it cool.
13. Whisk the egg in small sauce pan until frothy.
14. Slowly whisk in the lemon juice followed by the reserved asparagus water.
15. Whisk the mixture over medium heat until it thickens, about 5-10 minutes.
16. Plate the phyllo pie and drizzle with the avgolemono sauce when ready to serve.

Similar Recipes:
Baklava
Spanakopita (Greek Spinach Pie)
Kolokithopita (Greek Zucchini Pie)
Asparagus with a Poached Egg in a Dill and Caper Avgolemono Sauce
Mushroom and Feta Phyllo Pie