Cheddar-Asparagus Pot-pie

4 c (about 1 lb) sliced asparagus
2 c diced red potato
1/2 c all-purpose flour
1 1/2 tsp paprika
3/4 tsp salt
1/8 tsp ground red pepper
1 garlic clove, minced
2 1/2 c milk
1 c shredded Cheddar cheese
3/4 c diced ham
1/2 c sliced green onions
4 sheets frozen phyllo dough, thawed
1 Tbsp butter, melted

Cook asparagus in boiling water 2 minutes or until crisp tender. Remove from pan; set aside. Add potatoes to pan and cook in boiling water 5 minutes or until tender. Drain; add to asparagus.

In a large saucepan, combine flour and next 4 ingredients. Gradually add milk; whisk until blended. Cook over medium heat until thickened (about 10 minutes), stirring constantly. Add cheese; stir until cheese melts. Remove from heat; stir in asparagus, potato, ham and onion. Spoon into a greased 11"x7" baking dish.

Place 1 sheet of phyllo dough on a large cutting board or work surface (cover remaining dough to keep from drying out) and gently brush 1 side of phyllo with about 1 tsp melted butter. Fold phyllo in half crosswise and place over filling. Repeat with remaining phyllo and butter. Trim excess phyllo from edges of dish. Lightly coat phyllo with cooking spray.

Bake in a 350 degree oven for 25 minutes or until crust is golden brown and bubbly around the edges. Let stand 10 minutes before serving.

NOTES
From Cooking Light.
Have successfully made without ham.
Have successfully made with standard pie crust in place of phyllo (in round pie dish instead of rectangular baking dish).