This recipe was awesome! I prepared the roast as directed but I omitted the potatoes. While I love the vegetables mushy and full of flavor, my family doesn't. When the roast was finished, I strained the vegetables (carrot, celery, onion and garlic per some other reviews) and used the juice to make the best gravy I've ever tasted. I served the roast with steamed carrots and sky-high Yorkshire pudding from all recipes - we didn't miss the potatoes. My mother never made roast beast that tasted like this; I will make this again. Thanks, Marie!

Reviewed On: Feb. 27, 2012

I loved the marinade and the brown sugar sprinkle, the sweetness mixed with the saltiness of the bacon was very nice. I took the advice of other reviewers and only marinated 15 minutes. It was enough, the scallops were delicious.

Reviewed On: Dec. 18, 2011

These were a big hit at my mom's Christmas party. It was my first time working with filo and it was falling apart but I found that it's very forgiving, the shape doesn't have to be perfect to look good. The filling was delicious!

Reviewed On: Dec. 18, 2011