The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
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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Cooking Level: Intermediate

Home Town: Binghamton, New York, USA
Living In: Tiverton, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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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Cooking Level: Intermediate

Home Town: Bordentown, New Jersey, USA
Living In: Ewing, New Jersey, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
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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Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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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Cooking Level: Expert

Home Town: Mundelein, Illinois, USA
Living In: Westfield, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 31, 2007
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.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Vinings, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 7, 2007
Yummy! My husband loved this, he even finished all the leftovers within a day... that's a first in my house. I did add a little bit of feta cheese to it, we like the traditional greek flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 25, 2007
Wow, I had doubts because I didn't think cottage cheese was a great ingredient. But it was fantastic - the cottage cheese seemed liked it melded (and melted) with the other ingredients and wasn't....cottage cheesey. My preschool kids liked it, which is rare because they are suspicious of dishes whose ingredients they can't identify. Cheese covers a multitude of culinary sins. Impressively easy and tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 14, 2007
I loved these spinach pies. I had trouble with the phyllo dough, but that was probably my fault.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 21, 2007
Excellent! It was a big hit at my little dinner party.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 17, 2007
Very Good! Flavorful and filling with great flavor.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: West Milwaukee, Wisconsin, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 13, 2007
My husband loved these! I used crescent rolls instead of the phyllo dough...very easy. I have been requested to make again.
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Cooking Level: Expert

Home Town: Perrysburg, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 29, 2007
The taste was good, but my filling went everywhere and the part that spilled out was inedible. I think I would also increase the spinach to cheese ratio next time.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 27, 2007
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.
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Cooking Level: Beginning

Home Town: Carrollton, Georgia, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 9, 2007
This was so good and so easy to make. I loved it! Even my oh so picky 3 year old daughter loved this! Thanks for sharing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 4, 2007
This was good, however the onion was too much for us. I think next time I'll use a teaspoon of Onion powder rather than chopping up onion (equivalent to what the recipe requires). The texture of the onion in this dish was a turn off for my family. But will prepare this dish again!! Thanks!
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Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA
Living In: Brusly, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 23, 2007
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!
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Cooking Level: Intermediate

Home Town: Orlando, Florida, USA
Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 26, 2007
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
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Cooking Level: Expert

Living In: Temecula, California, USA

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