Asparagus and Feta Tartlet with Phyllo Crust

Crisp Asparagus and Tangy Feta Tartlet with Delicate Phyllo Crust


5 phyllo sheets, defrosted
2 tablespoons melted butter
1 1/2 cups chopped asparagus
1/4 cup chopped scallions
2 large eggs
2 large egg whites
3/4 cup milk
1/2 cup crumbled feta cheese
Salt and pepper to taste


Preheat oven to 350°F.
Lightly butter a tartlet pan and layer the phyllo sheets, brushing each with melted butter before adding the next.
In a medium skillet, sauté the asparagus and scallions until tender, then distribute evenly over the phyllo crust.
In a medium bowl, whisk together the eggs, egg whites, milk, feta, salt, and pepper.
Pour the egg mixture over the asparagus and bake for 45-50 minutes, or until the center is set and the tartlet is lightly golden.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes
Kcal: 240 kcal | Servings: 4 servings

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