Reviewed: Sep. 20, 2011

This was pretty good - it was a little bland for my taste, but the rest of my family loved it! My only issue was that the pastry cracked while baking and the filling spilled out, so be careful about that! otherwise it was a great recipe.

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2 users found this review helpful

Reviewer:

music_butterfly

Reviewed: Aug. 19, 2011

This was my first time using phylo dough so I need a LOT of practice! My 2 "rolls" deflated together into one "pie" looking thing. We cut it up like pizza, though, and it tasted FABULOUS! For my family, it only fed like 3 of us, though. It was that good! I will definitely make it again- maybe try adding ground beef and mushrooms. AND baking it in a pie pan! :)

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3 users found this review helpful

Reviewer:

mtnmama

Cooking Level: Intermediate

Reviewed: Feb. 22, 2010

I used eggbeaters and lowfat cottage cheese. I sprayed butter flavored cooking spray between the phyllo layers. My husband loved this. I also add a healthy does of garlic

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5 users found this review helpful

Reviewer:

Hatchi

Reviewed: Jul. 12, 2009

Very good. I subtracted the cottage cheese and added crumbled feta cheese. I also added some fresh lemon juice to the mixture. At the end, I used croissant rolls instead. Thank you.

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4 users found this review helpful

Reviewer:

KEMSAIGON1980

Cooking Level: Intermediate

Home Town: Binghamton, New York, USA

Living In: Tiverton, Rhode Island, USA

Reviewed: Oct. 23, 2008

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...

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14 users found this review helpful

Reviewer:

KJR

Cooking Level: Intermediate

Home Town: Bumpass, Virginia, USA

Living In: Cottonwood, Arizona, USA

Reviewed: Sep. 18, 2008

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)

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9 users found this review helpful

Reviewer:

wytten

Reviewed: Sep. 4, 2008

This was a great recipe, and I would definitely repeat. I marked it only four, because I also thought the cheese to spinach ratio was a bit too cheesy. I used almost double the spinach with the same amount of cheese and that worked out great for me. As one reviewer suggested, I tried using the crescent rolls instead of phyllo. It didn't work out at all to do the jelly roll; the dough just didn't stick together and the filling spilled out. With the second half of the filling, I put it in the bottom of a 9" pie pan and then covered the top with the crescent rolls. Loved the flavor and the ease. THANKS for a great recipe!

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5 users found this review helpful

Reviewer:

JennZ

Reviewed: Aug. 22, 2008

My entire family loves this! I just made it for my grandmother's 90th birthday picnic, and they were gone. I do add garlic as per other reviewers, but they are great.

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4 users found this review helpful

Reviewer:

Paige

Cooking Level: Intermediate

Home Town: Bordentown, New Jersey, USA

Living In: Ewing, New Jersey, USA

Reviewed: May 15, 2008

This recipe was amazing! I'm a relatively inexperienced cook, but this was extremely easy to make, and was a big hit with my roommate. I changed up a few things according to my personal tastes... I sauteed the onion first in a little bit of olive oil, and I added some Greek seasoning to the mixture (no idea what's in it, but it's got a great flavor). I also substitued one 2-cup package of shredded Italian cheeses (comes pre-packaged and includes parmesan, asiago, romano, and mozzarella) for the parmesan and jack cheeses. The only bit I had trouble with was the phyllo. The pies came out nicely browned and flaky, with no spillage of the spinach mixture, but it was a little too papery for me. I think next time I'll use puff pastry sheets or maybe even crescent roll dough like another user suggested. I'll also add a little garlic, as I'm a HUGE fan of garlic in just about everythign! Great recipe, though, I absolutely loved it!

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5 users found this review helpful

Reviewer:

Black Betty

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Reviewed: Apr. 21, 2008

I substituted one cup crumbled feta for one cup of the mozzarella cheese, which gave it a great flavor. The only problem I had was that the phyllo dough split open during baking, even when I used a triple layer of dough. I think I'll use more layers and lay the rolls next to each other in a smaller pan, so they support each other. Still, everybody raved about this, and even my kids ate it!

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4 users found this review helpful