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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.

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  • In a large bowl, mix spinach, cottage cheese, Parmesan cheese, Monterey Jack cheese, egg, and onion. Spread half the mixture over each phyllo pastry sheet. Roll pastry sheets jelly-roll fashion, pinch ends to seal, and arrange on the prepared baking sheet.

  • Make a few small slits in the top of each rolled pastry sheet. Bake 40 minutes in the preheated oven, until golden brown.

Nutrition Facts

227 calories; 14.3 g total fat; 63 mg cholesterol; 526 mg sodium. 6.7 g carbohydrates; 18.4 g protein; Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/13/2007
My husband loved these! I used crescent rolls instead of the phyllo dough...very easy. I have been requested to make again. Read More
(35)

Most helpful critical review

Rating: 3 stars
03/29/2007
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. Read More
(7)
46 Ratings
  • 5 star values: 33
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/13/2007
My husband loved these! I used crescent rolls instead of the phyllo dough...very easy. I have been requested to make again. Read More
(35)
Rating: 5 stars
04/13/2007
My husband loved these! I used crescent rolls instead of the phyllo dough...very easy. I have been requested to make again. Read More
(35)
Rating: 5 stars
03/02/2003
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! Read More
(33)
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Rating: 5 stars
01/26/2007
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 Read More
(29)
Rating: 5 stars
11/06/2008
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... Read More
(19)
Rating: 5 stars
09/18/2008
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) Read More
(13)
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Rating: 5 stars
02/24/2007
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! Read More
(13)
Rating: 4 stars
09/05/2008
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! Read More
(7)
Rating: 5 stars
01/11/2011
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 Read More
(7)
Rating: 4 stars
10/31/2007
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. Read More
(7)
Rating: 3 stars
03/29/2007
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. Read More
(7)