My sister cooked this for a family dinner and it was tasty! I wish there had been a little more chicken though ... other than, wouldn't change a thing! We brushed the top with egg whites so that the pie came out nice and brown!

Reviewed On: Dec. 25, 2011

Followed the advice of other reviewers and put in an extra cup of chicken broth. Was worried that it would be too dry, but the extra broth really helped. Cooked it at 40 minutes at 350, covered in foil, then uncovered for the last 10 minutes. I used a combination of cornbread, sourdough, and whole wheat bread. The cornbread is a must .. so glad I took the time to make it separately to put in! I think next time, I would substitute the sourdough entirely for whole wheat bread pieces (to be healthier!) and it wouldn't make a difference: the broth and melted butter gave it enough flavor that it wasn't dry at all. The mix of FRESH spices really made a difference in taste; every mouthful was so flavorful! Would make this again - everyone loved it! Although my sister kept saying she wished that there was some cranberry sauce to go with it (personally, I think it can stand on its own!) :)

Reviewed On: Dec. 25, 2011

This is a good base recipe, but I wish I had listened to the other reviewers about using good feta. I tried to be healthy and use fat-free feta, and I think it REALLY affects the taste. No matter how much red pepper and salt/pepper I added, I just felt like something was missing. Next time, I'll make sure to use a full-flavored, full-fat Greek feta; I think that will help give it more flavor. Also, I more than doubled the amount of spinach (6cups) and still felt like I could have used more. I forgot how quickly spinach leaves shrivel up when cooked. I could probably bump it up to 8 cups next time - more spinach is always a good thing!

Reviewed On: Nov. 24, 2011