Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce

Ingredients

• 2 pounds asparagus cleaned trimmed ( and )
• 1 handful optional: dill chopped ()
• 3  egg yolks 
• 0.5 cup feta crumbled ()
• 2 cloves garlic chopped ()
• 1  juice of lemon (juice)
• 1  lemon zest (zest)
• 1.5 cup mozzarella cheese grated ()
• 9 servings olive oil 
• 8 ounces phyllo pastry thawed ( as directed on package)
• 1 cup ricotta 
• 1 cup walnuts toasted chopped ( and )

Equipment

• bowl
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Cook the asparagus in boiling water until it just turns dark green, about 2 minutes.
2. Drain the water, reserving 1/2 cup of it.
3. Rinse the asparagus under cold water to stop the cooking process.
4. Cut the asparagus into pieces roughly the size of the walnuts.
5. Mix the asparagus, garlic, lemon zest, dill and walnuts in a bowl and set aside.
6. Mix the cheeses.
7. Brush the top of a sheet of phyllo pastry with olive oil and place it in a greased 8 inch square baking pan. Repeat 5 more times.
8. Spread half of the asparagus mixture over the phyllo followed by half of the cheese.
9. Repeat another layer of phyllo, asparagus and cheese and top with a final layer of phyllo.1
10. Cut the pie into pieces shaped as you like.1
11. Bake the pie in a preheated 350F oven until golden brown on top and bubbling on the sides, about 30-45 minutes.1
12. Pull the pie out of the oven and let it cool.1
13. Whisk the egg in small sauce pan until frothy.1
14. Slowly whisk in the lemon juice followed by the reserved asparagus water.1
15. Whisk the mixture over medium heat until it thickens, about 5-10 minutes.1
16. Plate the phyllo pie and drizzle with the avgolemono sauce when ready to serve.