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Asparagus and roasted shallots are a delicious filling for herbed phyllo shells.

Odessa Piper
Source: EatingWell Magazine, May/June 1995

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Recipe Summary test

total:
1 hr 15 mins
Servings:
6
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Ingredients

Phyllo Shells
Vegetable Filling

Directions

Instructions Checklist
  • 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; protein 5.4g; carbohydrates 19.7g; dietary fiber 3.6g; sugars 3.8g; fat 7.5g; saturated fat 1.1g; vitamin a iu 1435.7IU; vitamin c 10.9mg; folate 88.3mcg; calcium 47.1mg; iron 3.6mg; magnesium 26.3mg; potassium 378.8mg; sodium 241.8mg; thiamin 0.2mg.
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