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
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Ingredients
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2 cups
Broccoli (Asparagus, Spinach, Escarole, Swiss Chard, Zucchini, or Leeks) Blanched, Steamed, or Simmered & Drained
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2/3 cup
Light Cream or Whole Milk
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1
Egg Large/Extra Large
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1/3 cup
Pecorino Romano or Parmesan Cheese, Grated
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12
Won Ton Wraps
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2/3 to 1 cups
Shredded Mozzarella, Asiago, Cheddar, Feta, or Swiss Cheese
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Salt and Pepper, To Taste
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2 - 3 tablespoons
Olive Oil
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Paprika for Garnish
Directions
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Preheat oven to 350 degrees.
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Steam broccoli until stalks are tender when pierced.
Allow to cool.
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Puree the broccoli with the cream/milk, egg, and grated
parmesan/pecorino cheese. Season the mixture.
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Coat the bottom and sides of a 8″x8″ pan with olive oil.
Place 4 won ton wraps in the bottom of the pan.
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Spoon “Green” puree over wraps to cover and sprinkle with a
light layer of shredded cheese.
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Repeat layering twice more, dusting the top with
paprika and an optional drizzle of olive oil,
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Bake for 30-35 minutes, until slightly puffed and golden.
Cool, then cut into desired wedge size.
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Serve at room temperature, slightly warm, or chilled.
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