Asparagus Phyllo Pie (Baklava) with Avgolemono Sauce Recipe
This savory asparagus phyllo pie reimagines baklava with layers of crisp, buttered phyllo pastry, seasoned asparagus, feta, and a velvety, emulsified avgolemono sauce.
- Phyllo dehydration technique prevents soggy layers by utilizing clarified butter to create distinct, shattered-crisp pastry sheets.
- Sautéing the asparagus briefly before assembly expels excess moisture, preserving the vegetable's structural integrity during baking.
- The avgolemono sauce uses a starch-stabilized egg-lemon emulsion to deliver a bright, velvety acid contrast without curdling.
The secret to a successful savory baklava lies in controlling moisture migration between the vegetable filling and the delicate pastry sheets. Unlike sweet versions that rely on sugar syrups to preserve crispness, this savory pie utilizes clarified butter and par-cooked vegetables to maintain structural integrity.
Water is the enemy of crisp phyllo.
When raw asparagus is baked inside pastry, its cell walls collapse, releasing water that steam-cooks the surrounding dough into a soggy mass. By par-cooking the spears—similar to the preparation used in Prosciutto Wrapped Asparagus—we initiate starch gelatinization and expel excess moisture before assembly. This step ensures that the lipid barrier created by brushing each sheet with melted butter remains intact, allowing the pastry to puff and shatter upon slicing.
To complement the earthy notes of the asparagus, we pair the pie with a classic Greek avgolemono sauce. This sauce provides a bright, acidic counterpoint.
Avgolemono is a delicate emulsion of egg yolks, lemon juice, and warm broth. Tempering the eggs slowly with hot liquid prevents the proteins from denaturing too rapidly and scrambling, resulting in a smooth, velvety sauce that mirrors the technique used in our Asparagus and Feta Fritters topped with a Poached Egg and Avgolemono.
Asparagus Phyllo Pie (Baklava) with Avgolemono Sauce
Ingredients
- 1 package (16 oz) phyllo dough, thawed
- 1 lb fresh asparagus, woody ends trimmed and cut into 1-inch pieces
- 1 cup unsalted butter, melted and clarified (or ghee)
- 1.5 cups feta cheese, crumbled (preferably Mt. Vikos brand)
- 1/2 cup ricotta cheese, drained
- 2 large eggs, beaten (for the filling)
- 1/4 cup fresh dill, finely chopped
- 2 cups low-sodium chicken or vegetable broth (for the sauce)
- 2 large eggs (for the avgolemono sauce)
- 1/4 cup fresh lemon juice
- 1 tablespoon cornstarch
- 1/2 teaspoon kosher salt
Directions
- Preheat the oven to 375°F (190°C). Brush a 9x13-inch baking dish with clarified butter.
- Sauté the asparagus pieces in a skillet with one tablespoon of butter for 3 to 4 minutes until bright green and slightly softened, then transfer to a bowl to cool completely.
- In a medium bowl, combine the cooled asparagus, crumbled feta, drained ricotta, beaten eggs, chopped dill, and salt to create the filling.
- Layer 8 sheets of phyllo dough in the prepared baking dish, brushing each sheet generously with clarified butter before adding the next.
- Spread half of the asparagus and cheese mixture evenly over the phyllo base.
- Add another 6 sheets of phyllo, buttering each layer, then spread the remaining filling on top.
- Top with the remaining phyllo sheets (about 8 to 10 sheets), buttering each layer, and brush the top sheet generously. Use a sharp knife to score the top layers of phyllo into squares or diamonds.
- Bake for 40 to 45 minutes until the pastry is deeply golden brown and crisp. Let cool for 10 minutes before slicing completely through.
- While the pie bakes, prepare the avgolemono sauce: Whisk 2 eggs, lemon juice, and cornstarch in a bowl until smooth.
- Bring the broth to a simmer in a small saucepan. Slowly ladle 1 cup of the hot broth into the egg mixture while whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining broth. Cook over low heat, stirring constantly, until the sauce thickens to coat the back of a spoon. Do not boil. Serve warm alongside the pie.
Notes
Executing these technical parameters ensures a crisp pastry and a stable, silky sauce.
- Brand-specific recommendation: Use Athens Foods phyllo dough and Diamond Crystal kosher salt; if using Morton kosher salt, reduce the salt volume by half to prevent over-seasoning.
- Science-backed rationale: Clarifying the butter removes water and milk solids, raising the smoke point and preventing steam from softening the delicate protein-starch matrix of the phyllo sheets.
- Preemptive workflow warning: If you skip draining the ricotta cheese, excess moisture will migrate into the bottom phyllo layers during baking. Prevent this by draining the ricotta in a fine-mesh sieve for at least 30 minutes.
- Storage behaviour note: After 24 hours in the refrigerator, the baked phyllo will lose its crispness as it absorbs moisture from the filling, though the flavor profile remains excellent.
- Equipment alternative: If a 9x13-inch baking dish is unavailable, a 10-inch cast-iron skillet can be used; reduce the baking time by 5 minutes due to the high thermal mass of the cast iron.
Serving Suggestions
Serve this rich, savory pie warm with contrasting textures and bright acids to balance the buttery pastry.
- A crisp, acidic green salad tossed in a lemon-herb vinaigrette cuts through the rich, buttery layers of the phyllo.
- Roasted tomatoes provide a sweet, umami-rich contrast that pairs beautifully with the salty feta filling.
- Serve alongside Crispy Baked Asparagus Fries for a playful contrast in asparagus textures.
- A chilled glass of Assyrtiko or another high-acid dry white wine cuts through the richness of the avgolemono sauce.
Storage and Reheating
Store any leftover pie in an airtight glass container in the refrigerator for up to 3 days. Keep the avgolemono sauce in a separate container to prevent the pastry from absorbing its moisture.
Freezing the fully assembled, baked pie is not recommended because the cell structure of the cooked asparagus collapses upon thawing, releasing water that ruins the pastry. You may, however, freeze the unbaked pie wrapped tightly in plastic wrap and aluminum foil for up to 1 month; bake directly from frozen, adding 15 minutes to the total baking time.
To reheat, place the pie slices on a wire rack set inside a baking sheet. Bake at 350°F (175°C) for 12 to 15 minutes until the pastry layers crisp up and the filling is heated through.
Avoid using the microwave to reheat the pie, as it excites water molecules within the filling, steaming the phyllo from the inside out and turning it rubbery. Reheat the avgolemono sauce gently on the stovetop over low heat, whisking constantly to prevent the emulsion from splitting.
Ingredient Substitutes
You can adapt this recipe to suit dietary needs or ingredient availability with minor technical adjustments.
- Phyllo Dough: Substitute with puff pastry rolled to a 1/8-inch thickness. Increase the baking temperature to 400°F (200°C) to ensure the puff pastry rises and bakes through completely.
- Feta Cheese: Substitute with an equal amount of firm goat cheese. Reduce the added kosher salt in the filling by half, as goat cheese can carry a different salt profile than traditional brined feta.
- Clarified Butter: Substitute with ghee or a high-quality extra virgin olive oil at a 1:1 ratio. If using olive oil, expect a fruitier flavor profile and slightly less shattering crispness in the baked layers.
Mastering the moisture balance between the fresh asparagus and the delicate phyllo sheets yields a spectacular, bakery-quality savory pie. Pair it with the bright, velvety avgolemono sauce for a balanced, sophisticated dish that showcases classic Mediterranean techniques. Serve immediately while the pastry is at its peak crispness.