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The asparagus and tomato pie is easy to make and with a great flavor, with a variety of cheeses that make it sublime. We tell you how to make it step by step.


In this case, we used as dough the pasta filo but I could not tell if I like more with this type of dough or a mass breeze or broken mass, I think the results are very different. With the filo pasta, you will have a Pie of asparagus and tomato very crunchy, with a pastry mass is not so crisp but a mass that gives body and flavor.


As you will see in the ingredients, we came up and we put three types of cheese: mozzarella, ricotta, and feta. The result is impressive because every bite you get a different feeling of the pie but you can use one or change them for some cheese that you like more.


The truth is that it is a delicious way to eat some green asparagus and make a different presentation, very tasty and suitable for all types of diners. If you have kids at home that resist the green, this is a good option to enjoy.


That said, the preparation of the asparagus and tomato pie is truly simple to do and does not imply any complexity.


Asparagus and tomato pie – ingredients

  • Dough Breeze or filo pastry
  • 1 bunch of green asparagus
  • Cherry tomatoes
  • Feta cheese
  • Cottage cheese
  • Mozzarella cheese
  • Butter
  • Ground black pepper
  • Oregano

Asparagus and tomato pie – preparation


The first step is to scald the asparagus. To do this, first we will remove the hardest bottom of them and place a pan with salt water in the fire, when they are hot add the asparagus and leave a few minutes until they are semi tender.


Extend the mass you are going to use. If it is filo mass you will see that different leaves come in the package. Well, you have to melt a little butter and with a kitchen brush, paint each of the layers, placing one on the other.


On the chosen dough, put a good layer of mozzarella and then place pieces of ricotta and feta all over the surface.


Place the previously drained green asparagus on the surface.


Wash the cherry tomatoes, cut them in half and place them on the base of the cheese as well. Pour a little black pepper on top and oregano.


Insert the asparagus and tomato pie into the preheated oven at 180 or 200 ° and leave it in the oven until the cheese is melted and the golden Mass.


You withdraw it and serve it directly.

About the author

William Johnson

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