Asparagus and roasted shallots are a delicious filling for herbed phyllo shells. Source: EatingWell Magazine, May/June 1995

Odessa Piper
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Ingredients

Phyllo Shells

Vegetable Filling

Directions

  • To make phyllo shells: Preheat oven to 325 degrees F. Combine breadcrumbs, 1 teaspoon dill, 1 teaspoon chives, 1 teaspoon parsley and salt in a small bowl.

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  • Brush 1 sheet of phyllo dough lightly with about 1 teaspoon oil; sprinkle with 1/3 of the seasoned breadcrumbs. Repeat with two more sheets of phyllo. Top with remaining sheet of phyllo and brush lightly with remaining oil. Cut the rectangle into 6 pieces (in half lengthwise and in thirds crosswise). Press each square into a large (10-ounce) custard cup. Set the cups on a baking sheet and bake until golden, 25 to 35 minutes. Let the shells cool in the cups on a rack.

  • To prepare vegetable filling: Increase the oven temperature to 400 degrees . Coat a baking sheet with cooking spray. Separate shallot slices into rings. Toss the rings in a bowl with 2 teaspoons oil, salt and pepper. Spread them on the prepared baking sheet and bake, stirring frequently, until golden, 20 to 30 minutes. Set aside to cool.

  • Peel asparagus stalks. Cut into 2-inch lengths. Cook in a large pot of boiling salted water just until tender, 2 to 3 minutes. Drain and refresh briefly under cool water. (The asparagus should be lukewarm.)

  • Whisk vinegar, 1 teaspoon dill, 1 teaspoon chives, 1 teaspoon parsley and the remaining 1 tablespoon oil together in a bowl; add the asparagus and toss to coat. Season with salt. Spoon the asparagus into the phyllo shells and garnish with the roasted shallots. Serve immediately.

Tips

Make Ahead Tip: The phyllo shells (Steps 1 & 2) may be made up to 8 hours ahead and stored in an airtight container.

Nutrition Facts

162 calories; 7.5 g total fat; 1.1 g saturated fat; 242 mg sodium. 379 mg potassium; 19.7 g carbohydrates; 3.6 g fiber; 4 g sugar; 5.4 g protein; 1436 IU vitamin a iu; 11 mg vitamin c; 88 mcg folate; 47 mg calcium; 4 mg iron; 26 mg magnesium;