Ingredients

Method

• 4 sheets phyllo pastry
• Olive oil
• 250 g ricotta
• 125 g smooth low fat cottage cheese
• 1 crushed clove garlic
• 400 g green asparagus spears, trimmed and blanched
• Olive oil
• 1/4 - 1/2 cup grated Parmesan
• Salt and milled black pepper

Method

Ingredients

Brush a square 20cm pan with olive oil. Cut the sheets of pastry in half. Fit a layer of phyllo into the pan. Brush with oil and repeat with the remaining layers.
Mix the ricotta and cottage cheese to form a thick paste. Add garlic and seasoning to taste. Spoon onto the pastry, smoothing the top. Press in the blanched asparagus.
Season and drizzle with olive oil. Sprinkle with Parmesan. Ruffle the protruding pastry and brush with oil. Bake at 180ºC for 30 minutes or until the pastry is well browned and baked through.
Serve with a tomato, onion and rocket salad, drizzled with olive oil and balsamic vinegar. Serve warm or at room temperature, cut into squares.