After reading other member reviews and making some tweaks, this recipe is a keeper. I used Marie Callender pie shells and divided the mix btwn the 2. First I prebaked the parchment lined shells weighted down with ceramic pie shell balls for 5 minutes at 425 degrees, then removed the parchment and baked 5 min more before adjusting temperature to original recipe. I added 4 beaten eggs to the spinach mix, 6 or so chopped raw mushrooms and 2 sliced scallions. I decreased the cheese by about 1/3. The nutmeg is critical in my opinion, gives this dish a flavor much different than a spanakopita recipe I make.

Reviewed On: Oct. 24, 2009

I will definitely be keeping this recipe! Since I used an unherbed rustic bread instead of focaccia, I added some italian herb seasoning to the mayo/garlic spread. Also sauteed sliced red onions with the mushrooms, and used jarred marinated roast red peppers instead of roasting fresh peppers in the oven.... much easier. Lastly, I added provolone cheese, wrapped the sandwich in foil, and baked in the oven until the cheesy was melted and the bread was crispy. The sandwich got tons of raves from my friends!

Reviewed On: Oct. 11, 2009

Yummy recipe! I love how crunchy it is and how all the flavors come together for a very refreshing flavor. Two critical things I did that I believe enhanced the flavors: toast the walnuts, and using high quality olive oil and balsamic vinegar. Next time I'm going to try crumbling blue cheese or gorgonzola on top.

Reviewed On: Oct. 11, 2009