A light seafood phyllo pie with shrimp, asparagus, ricotta, lemon, and dill.
220 gShrimps
120 gRicotta
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1 eggChicken eggs
35 gButter
170 gAsparagus
5 gDill
90 gPhyllo Dough
1 tbspLemon Juice
To tasteSalt
To tasteBlack Pepper
Preheat the oven to 190°C / 375°F.
Cook Shrimps, Asparagus, Salt, and Black Pepper for 5 minutes.
Mix with Ricotta, Chicken eggs, Lemon Juice, Dill, then layer with Phyllo Dough brushed with Butter.
Bake the assembled dish at 190°C / 375°F for 18 minutes until hot and cooked through.