Keto Asparagus Walnut Phyllo Pie
This savory Greek-inspired phyllo pie transforms fresh asparagus into an elegant layered dish reminiscent of baklava but with a vegetable twist. Tender asparagus mingles with toasted walnuts, fresh dill, and three cheeses between crispy phyllo layers. The accompanying avgolemono sauce adds a bright, creamy finish with its classic combination of egg and lemon. Perfect for spring entertaining or as a sophisticated side dish that bridges the gap between rustic comfort food and refined cuisine.
Ingredients
- 2 pounds asparagus, trimmed and cleaned
- 2 cloves garlic, chopped
- 1 lemon lemon, zested
- 2 tablespoons dill, chopped
- 1 cup walnuts, toasted and chopped
- 1 ½ cups mozzarella, grated
- ½ cup feta, crumbled
- 1 cup ricotta
- olive oil
- 8 ounces phyllo pastry, thawed as directedpuff pastry1:1vegetarian
different texture but still flaky
- 3 egg yolks
- 1 lemon lemon, juiced
Instructions
- 1
Cook asparagus in boiling water until it turns dark green
- 2
Drain asparagus and reserve cooking water
- 3
Rinse asparagus under cold water to stop cooking
- 4
Cut asparagus into walnut-sized pieces
- 5
Mix asparagus with garlic, lemon zest, dill and walnuts
- 6
Combine the three cheeses in a separate bowl
- 7
Brush phyllo sheet with olive oil and place in greased baking pan
- 8
Repeat with 5 more phyllo sheets
- 9
Spread half the asparagus mixture over phyllo
- 10
Top with half the cheese mixture
- 11
Add another layer of phyllo, remaining asparagus, and remaining cheese
- 12
Top with final phyllo layer
- 13
Cut pie into desired shapes
- 14
Bake until golden brown and bubbling
- 15
Remove from oven and cool
- 16
Whisk egg yolks in saucepan until frothy
- 17
Slowly whisk in lemon juice and reserved asparagus water
- 18
Cook over medium heat while whisking until thickened
- 19
Serve pie drizzled with warm avgolemono sauce
Tips
Toast walnuts in a dry pan for 3-4 minutes to enhance their nutty flavor and add crunch to contrast the tender asparagus.
Keep phyllo sheets covered with a damp towel while working to prevent them from drying out and becoming brittle.
Make the avgolemono sauce just before serving as it can separate if it sits too long or gets too hot.
Good to Know
Refrigerate covered for up to 3 days. Reheat in 300F oven for 10-15 minutes.
Assemble pie up to 1 day ahead and refrigerate unbaked. Add 10-15 minutes to baking time if baking from cold.
Best served warm or at room temperature. Cut into squares or triangles for easier serving.
Common Mistakes
Don't skip rinsing asparagus with cold water or it will continue cooking and become mushy in the pie.
Avoid making avgolemono sauce over high heat to prevent the eggs from scrambling and breaking the sauce.
Substitutions
Nut-Free Alternatives
General Alternatives
more traditional Greek flavor
FAQ
Can I make this ahead of time?
Yes, assemble the pie up to 1 day ahead and refrigerate unbaked. Add 10-15 minutes to the baking time if starting from cold.
What if I don't have phyllo pastry?
Puff pastry works as a substitute, though the texture will be different. Use the same layering technique but expect a thicker, more buttery result.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat in a 300F oven for 10-15 minutes to restore crispness.