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Asparagus Phyllo Tart

Total Time: 1 HR 25 MIN Makes: 6 servings
Prep Time: 25 MIN Cook Time: 1 HR

Filled with a mixture of asparagus, potatoes, goat cheese and seasonings, these flaky and meat-free phyllo tarts are sure to please your dinner crowd.

  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 8 ounces thin asparagus, 1/2-inch dice
  • 1/2 cup potatoes, peeled and 1/2-inch dice
  • 2 large eggs
  • 2 large egg whites
  • 1/4 cup milk
  • 1/2 cup soft mild goat cheese, crumbled
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 20 sheets Athens® Phyllo Dough (9″x14″), thawed
  • 3 tablespoons parmesan (or Romano) cheese, finely grated


Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 350°F.

In a medium skillet, heat oil over medium heat. Add shallot, asparagus and potato and cook for about 10 minutes, or until tender. Remove from heat and let cool.

In a medium bowl, lightly beat eggs and egg whites. Add milk, goat cheese, thyme, salt and black pepper. Stir in asparagus mixture.

Unroll and cover the sheets with plastic wrap and then a slightly damp towel to prevent drying out. Lightly coat a 9-inch tart pan with cooking spray. Cut a 10” circle out of wax paper to use as a pattern. Fold the pattern in half and use this as a guide to cut through 20 phyllo sheets. Overlap the sheets of phyllo (using curved edges of phyllo to fit along sides of pan), lightly coating each with cooking spray. Cover the bottom and sides of the pan. Pour the asparagus mixture over the top layer of phyllo and spread it out evenly.

Sprinkle the top with parmesan cheese.

Bake for 25 minutes. Loosely cover tart with foil and bake an additional 15 minutes, or until the tart is set. Serve warm.


Serving size: 1 piece (180g), Amount per serving: Calories 180, Total Fat – 6g, Saturated fat – 2g, Trans Fat – 0g, Cholesterol – 55mg, Sodium – 300 mg, Dietary Fiber – 1g, Total Carbohydrate – 23g Sugars – 2g, Protein – 8g, Vitamin D –0%, Calcium 4%, Iron 6%, Potassium – 2%