Recipe: Asparagus Turnover

The Asparagus Turnover is perfect for an elegant lunch when a light repast is in order. It also contrasts nicely with a cold vichyssoise soup.


1 bunch asparagus, remove the thick ends and cut into one-inch pieces
6 slices fried crumbled bacon
1/2 cup chopped onion
1 egg, lightly beaten
1 cup feta cheese
1 teaspoon fresh thyme leaves
1/2 lb. philo pastry, defrost if frozen


Begin by setting the oven to 450° Fahrenheit (232° Celsius). While the oven is preheating, set a large skillet on medium heat. Lay in the bacon in strips and cook until crisp, set bacon aside on a plate with an absorbent napkin. Pour off the grease so there is only a thin layer remaining. Saute onions in grease for about 2 minutes. Add in asparagus and cook until lightly browned on the outside and tender on the inside. Set aside and allow to cool for a few minutes.

Lay out the philo dough and cut into approximately six-inch squares. Add feta cheese to the now cooled onion and asparagus mixture, crumble bacon and add in as well. Place a moderate dab of the asparagus mixture on each square of dough. Fold over dough into right triangles and press down seams with a fork. Brush the pastry with beaten egg. Bake for 20 to 25 minutes. Allow to cool for about ten minutes.

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