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“This is an elegant appetizer to start off a dinner party.”
READY IN:
44mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375F.
  2. Lay out 1 sheet of phyllo pastry then bush lightly with olive oil and some parmesan cheese.
  3. Repeat with remaining layers.
  4. With a sharp knife cut layers into 4 pieces.
  5. Snuggle pastry into 4 single serving casserole dishes (approx. 1 1/2 cup capacity).
  6. Refrigerate until ready to fill.
  7. To make filling slice the leeks into 1/4" rings and wash well then drain.
  8. Slice the asparagus into 1 1/2" pieces.
  9. Melt buttering in a large skillet over medium heat and cook leeks and asparagus until tender crisp, about 6 minutes.
  10. Remove from heat and set aside.
  11. In a large bowl stir together cheeses, sour cream, thyme and egg.
  12. Season to taste with salt and pepper.
  13. Spoon mixture evenly among the pastry shells and place asparagus & leeks on top.
  14. Place dishes on a baking sheet and bake for 18-20 minutes.
  15. Serve warm or cool.

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