Asparagus Spanakopita

Ingredients:

• 3 Cups Asparagus (1" pieces)
• 20 Sheets (14"x9") of Phyllo Dough
• 3 Cups Fresh Chopped Spinach
• 2 tsp. Butter
• 3 Tbsp Lemon Juice
• 3 oz Crumbled Feta Cheese
• 1/4 Cup All-Purpose Flour
• 1-1/2 Cup Fat-Free Milk
• 4 Tbsp Fresh Parsley Chopped
• Non-Stick Cooking Spray
• Butter-Flavored Spray
• 1/4 Cup Salt

Directions: 

• Place asparagus in a steamer basket. Place over 1" of water in a saucepan; bring to a boil. Cover and steam for 5 minutes or until crispy-tender.
• Place one sheet of phyllo dough in a 13"x 9"x 2" baking dish coated with cooking spray; trim if necessary. Spritz dough with butter-flavored spray. Repeat layers nine times.
• Arrange spinach, feta cheese and asparagus over the top.
• Cover and repeat 10 times with the remaining phyllo dough. Cut into 12 pieces.
• Bake, uncovered, at 350 degrees for 30-35 minutes or until golden brown.
• For sauce, melt butter in a small saucepan. Stir in flour until smooth; gradually add milk. Stir in lemon juice, salt and parsley. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Serve spanakopita over the sauce.