I'd rate these cookies about 8 out of 10. I found they dried out quite quickly in the cookie jar and were, therefore, crumbly. Perhaps air tight storage would solve this problem. The flavour was good but not exceptional.

Reviewed On: Jul. 16, 2003

This is a fabulous recipe!!!! I made it using filo pastry instead of puff pastry. I sprayed a 10" quiche dish with olive oil then lined it with 3-4 sheets of filo. I sprayed on more olive oil (brushing it on) and applied another 3 layers or so of filo. I sprayed the filo again and turned the ends of filo that hung over the dish into the dish. I checked one last time to ensure that the last layer was lightly sprayed everywhere (top and sides) and baked it at 400 F for 10 minutes. I also used one package of frozen spinach which I thawed by putting in the skillet with 4 T of water. I cooked it over medium heat only until it was thawed to not destroy the nutrients. I then put the spinach in a sieve to drain pressing down lightly to extract as much water as possible. I didn't puree it. I just added it with the nutmeg to the egg mixture. I used 1% cottage cheese which I also drained (somewhat) in a sieve. I sauteed the onions in olive oil instead of butter. One large tomato thinly sliced will yield one layer over the onions--that's what I used. The rest I did according to the recipe. It looked great, was very quick to make and boy, did it go over well with both my vegetarian and non-vegetarian guests!! This recipe will become the family favorite!!! Many thanks, Diane.

Reviewed On: Jul. 13, 2003

This recipe was easy to make with the food processor. I recommend you shred (not too finely) the potatoes last since they quickly discolor when exposed to the air. This dish baked nicely, although the baking time could be increased perhaps by 15 minutes prior to increasing the heat (depending on coarseness of the potatoes). It was very tasty and I will make it again.

Reviewed On: Jul. 3, 2003