This turned out really good! I cut up about 5 strips of bacon into little tiny strips, minced 8 garlic cloves finely, minced 4 shallots finely and sautee it in a wok. Then threw in 16 oz. spinach (squeezing the life out of it first). Turn off the stove and added 5 oz. garlic & herb feta cheese and 1/2 of grated parmesan cheese. While the oven is preheating, I filled 15 mini phyllo cups (one package) with the filling, added diced tomato on top, and topped it off with mozzerella cheese. Baked it for about 8-9 mins. at 350 to melt the cheese and get the phyllo cups crisp! OMG, can't tell you how delicious it was! I made 30 cups in all but still have enough filling for another 15 cups which I'll be back in the store picking more up tomorrow! Thanks for the sharing this great recipe!

Reviewed On: Feb. 27, 2008

My pie looked gorgeous! I stir-fry the diced chicken in garlic and onions first. Then I added in a small potato, diced. I just everything in the wok while I have the bottom pie crust brushed with egg white baking for 9 mins. at 450. I used Pillsbury ready to bake roll out pie crust. It looked so pretty... almost tempted to just eat the crust by itself. Then I poured all of my filling into the pie pan. Since I read that some people stated their filling were a bit dry, I added an extra 2 TB of chicken stock which was a mistake b/c when I cut into the pie, all the filling just fell out. So we ended up eating a bite of filling and a bite of crust separately. Will definitely make it again without the extra sauce.

Reviewed On: Feb. 20, 2008

I'm not sure what went wrong as I followed the recipe to the "T". My soup result was very bland. I added in even more salt and pepper but there was something missing, you know blah... just didn't taste right. So I threw in a pinch of cumin but that didn't help either. Perhaps it's b/c I cut out the butter? I try to cook without butter whenever possible. I love kale and beans are always good but this doesn't feel like a good match. Thanks for sharing though, I'm sure it's a really great soup!

Reviewed On: Feb. 20, 2008