Author Notes: This vegetarian dish pairs exceedingly well with a good friend & a glass of wine.
Easy & Quick — especially with an immersion blender.
Versatile & Forgiving …. Combine your greens if you wish — it’s Spring, take a leap!
(Lacking a full 2 cups of “green”, I’ve supplemented my available asparagus
with a handful of peas, a small peeled red potato and an onion.)
Works as an entree, bite-sized appetizer, breakfast leftover or brunch addition.
*picnic & toddler friendly
—bt
Serves: 4 – 6
Ingredients
-
2
cups Broccoli (Asparagus, Spinach, Escarole, Swiss Chard, Zucchini, or Leeks) Blanched, Steamed, or Simmered & Drained
-
2/3
cup Light Cream or Whole Milk
-
1
Egg Large/Extra Large
-
1/3
cup Pecorino Romano or Parmesan Cheese, Grated
-
12
Won Ton Wraps
-
2/3 to 1
cups Shredded Mozzarella, Asiago, Cheddar, Feta, or Swiss Cheese
-
Salt and Pepper, To Taste
-
2 – 3
tablespoons Olive Oil
-
Paprika for Garnish
Directions
- Preheat oven to 350 degrees.
-
Steam broccoli until stalks are tender when pierced.
Allow to cool. -
Puree the broccoli with the cream/milk, egg, and grated
parmesan/pecorino cheese. Season the mixture. -
Coat the bottom and sides of a 8″x8″ pan with olive oil.
Place 4 won ton wraps in the bottom of the pan. -
Spoon “Green” puree over wraps to cover and sprinkle with a
light layer of shredded cheese. -
Repeat layering twice more, dusting the top with
paprika and an optional drizzle of olive oil, -
Bake for 30-35 minutes, until slightly puffed and golden.
Cool, then cut into desired wedge size. - Serve at room temperature, slightly warm, or chilled.
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