This recipe is so wonderful! I put in a dash of nutmeg with the dill and flour - I think it really makes a difference. I also use two sheets, then cut them into strips. Watch the 'how to' video for the confidence needed to tackle the phyllo dough. They are very easy once you make them the first time. I can cook the filling and stuff and fold them in about an hour. I do cut the sheets up into four strips to make four per two sheets for appetizers, or two big ones per two sheets if they are a main dish served with a greek salad. I now have made them five times, and they are always popular and my boyfriend always begs me to make extra!

Reviewed On: Apr. 10, 2008