Low Fat Asparagus Pie
Elevate your dinner table with this delightful **Low Fat Asparagus Pie**, a nutritious and flavor-packed dish perfect for those seeking a lighter comfort food option. This savory pie combines tender asparagus, sautéed onion, and garlic with a creamy blend of low-fat ricotta, nonfat Greek yogurt, and egg whites, creating a luscious filling that’s indulgent yet guilt-free. Nestled in crisp, golden layers of filo pastry, it’s every bit as satisfying as it is wholesome. With just 20 minutes of prep time, this easy asparagus pie is ideal for busy weeknights or elegant brunch spreads. Whether you’re looking for a healthy vegetarian option or a new way to enjoy seasonal produce, this recipe pairs vibrant flavor with a health-conscious twist your guests will love. **Low-fat recipes**, **asparagus dishes**, and **healthy pies** just got a whole lot tastier!
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Recipe Information
Ingredients
- 500 grams asparagus
- 1 medium onion
- 2 cloves garlic
- 200 grams low-fat ricotta cheese
- 3 large egg whites
- 100 grams nonfat Greek yogurt
- 30 grams grated Parmesan cheese
- 6 sheets filo pastry sheets
- 1 as needed olive oil spray
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 180°C (350°F).
Trim the asparagus by removing the tough ends, then slice them into 2-inch pieces.
Bring a pot of salted water to a boil and blanch the asparagus for 2-3 minutes until bright green. Drain and set aside.
In a skillet over medium heat, spray a little olive oil. Add the diced onion and sauté until translucent, about 5 minutes.
Add minced garlic to the skillet and cook for another 1-2 minutes, then set aside to cool.
In a large bowl, combine the low-fat ricotta, egg whites, Greek yogurt, and grated Parmesan cheese. Mix until smooth.
Add the cooked onion, garlic, and blanched asparagus into the ricotta mixture. Season with salt and black pepper, then stir well to combine.
Lightly spray a pie dish with olive oil. Layer the filo pastry sheets one at a time in the dish, spraying a light mist of olive oil between each layer.
Pour the asparagus mixture into the prepared filo crust, spreading it evenly.
Fold the overhanging filo edges over the top of the filling to enclose it slightly.
Bake in the preheated oven for about 40-45 minutes, or until the filling is set and the filo is golden brown.
Allow the pie to cool for a few minutes before slicing and serving. Enjoy your delicious, low-fat asparagus pie!
Nutrition Facts
Calories |
927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 3524 mg | 153% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 21.9 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1173 mg | 90% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1878 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
