"My most requested dish when people come over. Even my teenagers will eat this. It's not your typical phyllo pie." — WITCH
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1 (10 ounce) package
frozen chopped spinach, thawed and squeezed dry
1 (12 ounce) container
small curd cottage cheese
grated Parmesan cheese
shredded Monterey Jack cheese
egg, lightly beaten
frozen phyllo pastry, thawed
This is very tasty, attractive and easy for a quick spinach pie. Just remember to allow time for the spinach to thaw. I will be making this again!
I followed the recipe exactly, but I felt it was too heavy with cheese and the onion was surprisingly powerful. I didn't think when I was adding onion that it was that much, but I think since it wasn't cooked first it dominated the flavor. This was the first time I used phyllo dough, so I wasn't expecting it to be perfect, and it wasn't. I rolled it up tightly, and scored it on top, but the contents still spilled out when it baked. Not pretty. up.
My husband loved these! I used crescent rolls instead of the phyllo dough...very easy. I have been requested to make again.
I made this at work today it is absolutely delicious. I need make a couple of change though. I sauteed ground beef with the onions and added some seasonings. I mixed it with the remaining ingredients and put a scoop on an 5" puffed pastry square which I then fold and pinched like a turnover. I brushed the tops with egg whites and baked a 400 until puffed and golden.. Awesome!! Thanks Brenda
my husband wanted spinach pies like his lebanese grandma used to make ... and although i will never reach that standard, this turned out great and buttery and SUPER easy using refrigerator biscuits -- although the filling mixture should be halved for 8 grands biscuits.
i sauteed the onions and some minced garlic before adding them to the spinach/cheese mixture (husband said more onions next time), only used 1 cup of cheese (husband is fairly lactose intolerant), added some italian seasonings. got a can of flaky biscuits and separated them into halves. spooned mixture into center of one side, covered with the other, pressed down edges with fork. cut 3 slits in tops. cooked on 200 for 40 minutes which heated up the insides -- then followed biscuit baking directions (350 for 14-17 minutes) and finally broiled for a minute to get the tops brown.
will be making again soon to use up the rest of the filling. thanks!
UPDATE: used up rest of filling, this time made casserole-type dish. put half biscuits on bottom of greased glass dish (had to smush them around some to get it covered), topped with spinach mixture (with extra sauteed onions added), plopped rest of biscuits on top. cooked same amount of time. EVEN BETTER because 1. super easy and 2. MORE spinach-y. have already been requested again and again...
This was an amazing recipe! It was so simple and it literally took mere minutes to throw together. I don't think it really matters what kind of cheese you use. I used fresh spinach and this still tasted great. It also makes for great leftovers. I made it all for myself and it was my lunch for an entire week (plus dinner once or twice - depending on serving size, of course, but a little bit will do ya!) I will definitely try this again. I might add mushrooms to it or potatoes - it was really that versatile. Didn't use phyllo dough, per se, but I used "baking pastry dough" - it's basically the same thing. Can't recommend enough!
I looked at the amount of cheese in the bowl and went out and bought another 10 oz package of spinach, doubling the green stuff and the onion.
I also thought the recipe was vague about the quantity of phyllo dough (2 sheets?) I used a 1-lb package divided 4 ways (about 10 thin sheets per roll)
this was really good but i felt like it needed a little something more... maybe it was the onions that i left out. i added garlic to the spinach mixture thought. i will make this again definitely and add the onions.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Pie V
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 128
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