Asparagus Spanakopita

• 2 cups cut fresh asparagus (1-inch pieces)
• 20 sheets phyllo dough, (14 inches x 9 inches)
• Nonstick cooking spray
• Refrigerated butter-flavored spray
• 2 cups torn fresh spinach
• 3 ounces crumbled feta cheese
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1-1/2 cups fat-free milk
• 3 tablespoons lemon juice
• 1 teaspoon dill weed
• 1 teaspoon dried thyme
• 1/4 teaspoon salt

1. Place asparagus in a steamer basket. Place over 1 in. of water in a saucepan; bring to a boil. Cover and steam for 5 minutes or until crisp-tender.
2. Place one sheet of phyllo dough in a 13-in. x 9-in. 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 with a sheet of phyllo dough; spritz with butter-flavored spray. Repeat, using remaining phyllo. Cut into 12 pieces. Bake, uncovered, at 350u0b0 for 30-35 minutes or until golden brown.
3. For sauce, melt butter in a small saucepan. Stir in flour until smooth; gradually add milk. Stir in lemon juice, dill, thyme and salt. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve spanakopita with sauce.

fresh asparagus, phyllo, nonstick cooking spray, butter, fresh spinach, feta cheese, butter, allpurpose, milk, lemon juice, dill weed, thyme, salt

Taken from www.tasteofhome.com/recipes/asparagus-spanakopita/ (may not work)