Three cheese spinach filo rolls

    1 hour

    A rich cheese and spinach mixture is baked inside crisp filo pastry.

    59 people made this

    Serves: 8 

    • 300g (11 oz) frozen spinach, thawed and squeezed dry
    • 350g (12 oz) cottage cheese
    • 5 tablespoons freshly grated Parmesan cheese
    • 225g (8 oz) grated Gouda cheese
    • 1 egg, lightly beaten
    • 1 onion, chopped
    • 2 sheets filo pastry, thawed

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 200 C / Gas mark 6. Lightly grease a medium baking tray.
    2. In a large bowl, mix together all ingredients except the filo. Spread half the mixture over each filo pastry sheet. Roll pastry sheets swiss-roll fashion, pinch ends to seal, and arrange on the prepared baking tray.
    3. Make a few small slits in the top of each rolled pastry sheet. Bake 40 minutes in the preheated oven, until golden brown.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (45)


    My husband loved these! I used crescent rolls instead of the phyllo dough...very easy. I have been requested to make again.  -  13 Apr 2007  (Review from Allrecipes US | Canada)


    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!  -  27 Oct 2002  (Review from Allrecipes US | Canada)


    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  -  26 Jan 2007  (Review from Allrecipes US | Canada)