“Isn’t it a nice kind of kitchen magic when something exceptionally easy happens to be so exceptionally beautiful?” – Recipe creator & Flakery contest finalist Posie Brien
- 20 sheets Athens Phyllo® Dough (9” x 14”), thawed
- 1/4 cup olive oil (or enough to liberally brush each sheet)
- 1/2 cup whole milk ricotta
- 3 tablespoons milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon oregano
- about 40 stalks asparagus
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 400°F.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out.
Place one sheet of phyllo on baking sheet. Lightly brush phyllo sheet with olive oil. Place a second sheet on top and brush with olive oil. Continue procedure with remaining 18 sheets.
In a bowl, mix whole milk ricotta, milk, thyme and oregano together until a creamy spread is formed.
Thinly spread mixture across top layer of phyllo dough. Place asparagus stalks across dough in one even layer. Finish with flaky salt and bake in oven for about 20 minutes or until golden brown.
Remove from oven and serve.