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Asparagus Spanakopita

20 Sheets (14"x9") of Phyllo Dough
2 tsp. Butter
3 oz Crumbled Feta Cheese
1/4 Cup All-Purpose Flour
1-1/2 Cup Fat-Free Milk
Non-Stick Cooking Spray
Butter-Flavored Spray
1/4 Cup Salt
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.