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
Serves: 4 – 6
cups Broccoli (Asparagus, Spinach, Escarole, Swiss Chard, Zucchini, or Leeks) Blanched, Steamed, or Simmered & Drained
cup Light Cream or Whole Milk
Egg Large/Extra Large
cup Pecorino Romano or Parmesan Cheese, Grated
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
- 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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