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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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My most requested dish when people come over. Even my teenagers will eat this. It's not your typical phyllo pie. Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1 (12 ounce) container small curd cottage cheese |
3/4 cup grated parmesan cheese |
2 cups shredded monterey jack cheese |
1 egg, lightly beaten |
1/2 cup chopped onion |
2 sheets frozen phyllo pastry, thawed |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
2. 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.
3. Make a few small slits in the top of each rolled pastry sheet. Bake 40 minutes in the preheated oven, until golden brown.
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