Got Pie!


Well, it’s official: I’ve lost this week’s food planning menu. I suppose that means that we’ll be following the plan with whatever we decide to do since there is no plan (unless I find that slip of paper with all my foods on it). I remember the list having Bi Bim Bop (that was my genius meal of the week) and at least one fridge clean out night and spinach pies on it but as to which on what day? No clue. I can’t even remember what else I thought up. I guess we’ll sort of make up a plan as we go along and call that good – oh! We had a spaghetti night in there somewhere. Does that get us a full week of planned food? Bi Bim Bop, pie, leftovers, s’gettis, more leftovers…ach! Not quite.

Well anyway, I assume we’ll come up with something in house which is tasty, nutritious and doesn’t come delivered to us at the door. Last night it was Spinach pie (from this site) with phyllo dough crust. I’ve never made spinach pie like this before but I’ve eaten spinach pie made this way and it’s mighty tasty. Plus, I had a bunch of phyllo dough sitting in my freezer from the baklava that didn’t happen this Christmas (I botched the syrup and the dough size pissed me off) and it was time to do something with it. Other than baklava because the phyllo sheet size still pisses me off. Why did they have to go change up the dimensions when I went and got a pan specifically because the (former) sheet size was so screwy? My pan was perfect for the old size, not so much for the new. ARRRGH!

Anyway, pie. Here is the recipe, more or less:


  • 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


  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.

I played it pretty loose and free with the ingredient amounts – popping in the entire cottage cheese container I happened to have (16 oz I think) and shaking the Parmesan can until it looked about right. I didn’t have pure Monterey Jack cheese but rather a shredded bag mixture of Monterey and cheddar that worked out just fine. I didn’t put the full 2 cups in but in retrospect, if I had the pies would have been even tastier. I used 2 packets of 10 oz spinach (because I had 2 packets) and we doubled up on the dough, giving each pie roll two or three sheets of dough. The time and the temp I stuck to (but not the greasing. Yuck).

We have a couple of important tips for you aspiring spinach pie makers out there. First, spread the spinach/cheese mixture as lightly as you can because big gloppy swaths of filling causes the phyllo wrapper to go plody when you roll it. The goo will, however, cause the dough to get moodgie so spread light and spread fast. Second, spinach pie goo is magma hot when it comes out of the oven. HOT! HOT!

Last year at the booniverse: That’s a whole onion, gobbled up, yum. I bet y’all wish you were TheMan last night, eh? SeXXXay!

Last last year at the booniverse: JSFR: Xylish Crystal Mint

The year before at the booniverse: JSFR: Choco baby.

The year before that at the booniverse: Then I thought, there is only one way to top butter’s natural “holy-whopping-fat-wah” numbers: Deep fry it!

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