Reviewed: Nov. 8, 2009

very nice

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Storm23

Cooking Level: Expert

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Reviewed: Nov. 7, 2009

Not nearly as good as I hoped....we love balsamic in everything, but for some reason the flavors just did not meld like I'd hoped. :(

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Burnt Toast

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2009

I've made this a few times and it is so easy and yummy. It is still good with less olive oil and/or butter. The feta and fresh tomatoes on top really make it delicious!

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CRLESLIE123

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Reviewed: Sep. 21, 2009

Needed to add extra salt, vinegar, garlic, and fresh parsley and left out the butter completely. Otherwise delicious and really easy!

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gogreen3

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Reviewed: Aug. 11, 2009

I just made this last night with some grilled chicken. It was really good but I had to add a 1/2 cup of chicken broth to moisten it. I think next time I will use chicke broth and cut out the butter to make it healthier.

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BREEZIE

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

Used kale instead of spinach. Great flavor!!! It's a keeper!!!

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kgadison

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Reviewed: Jul. 4, 2009

This dish is probably the best tasting side dish I've ever made, and it's really easy to make and doesn't require a plethora of ingredients. I prefer sundried tomatoes to the regular as it adds that uniquely powerful taste that seems to work so well with the feta. Have always gotten rave reviews!

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KC78

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Reviewed: Jul. 1, 2009

I made this for dinner and thought it was a great recipe for summer. I was able to put it together without really measuring the ingredients, since you can eyeball what amount of each item looks like it will taste good to you. I did use only a small coating of olive oil for the pan. Thanks for the recipe!

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Beth

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Reviewed: Jun. 30, 2009

Had this for dinner one night, we loved it. Very pretty on the plate, flavors went very well together. Changed things to suit our tastes and what we had on hand and found recipe very forgiving. Less pine nuts and thought there was still enough, less butter and oil, and thought you could even wilt the spinach in stock or something. Used cherry tomatoes cut up, threw them in with the spinach at the last minute to warm them up, then mixed the feta right in with all of it, which made it so creamy. We did find the balsamic helped give it some zip, but it still needed a little more salt and pepper. I would like almost double the spinach tho. Thanks for sharing, we will definitely make this again!

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JC66

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Reviewed: Jun. 10, 2009

I'm only giving this a 3 because I feel it needs alot of tweaking. Like others have stated, it is very bland. I halved the oil but left the butter the same. I felt it would have been way too oily. I increased the garlic ALOT. 1/2 tspn of minced garlic didn't seem like enough to me. I also felt that the tomato added nothing to the dish. Maybe it was just my tomato :) I used more than 10 ounces of spinach because I had it and I didn't want to waste it. I will make this again but I will take other reviewers suggestions and add wine and maybe some red onion. It is an absolutely beautiful dish. For guests and presentation purposes this could be served in hollowed out tomatoes. I added some chopped parsley too because I looove parsley. Thanks for sharing.

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paslea1987

Cooking Level: Expert

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Reviewed: Jun. 2, 2009

This is my family's favorite side dish! I usually throw everything together at the end and mix it in a big bowl. Absolutely love it!!!

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gemini1978june

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Reviewed: May 29, 2009

We enjoyed this. It's not a strong flavored dish, but very nice and light. I can't wait to try this tomorrow cold for lunch.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 29, 2009

Completely amazing. I used goat cheese instead of feta, and it was unbelievable, both warm and cold. Can only recommend it.

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cmtx

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Reviewed: Apr. 21, 2009

I used less olive oil, 1/2 the pine nuts (because I only bought one bag), 1/2 the crushed red pepper, and twice the balsamic vinegar and it was delicious. My husband ate it without the tomatoes and still gave it rave reviews. I mixed the balsamic vinegar and feta directly in with the spinach/pasta mixture. Fantastic. I'll make this again.

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Donna

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Reviewed: Apr. 21, 2009

My husband and I liked this better than the 2 kids. The one kid like it without the balsamic. Nice, easy and tasty. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Apr. 19, 2009

Terrific recipe! I doubled the garlic and basil and halved the olive oil. I also added 1/2 tsp. salt to the olive oil. I loved the results! The red pepper adds just the right amount of kick and the basalmic vinegar just the right amout of zip. It's a wonderful dish and keeps my love affair with pine nuts alive!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Mar. 31, 2009

This is great! Also added some mushrooms. Other than that no changes and have made twice.

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Mar. 16, 2009

Excellent! I sauteed red peppers with the pine nuts to give it the color boost (since I don't particularly care for tomatoes), and you can add as much spinach as your pan and taste buds will allow (to up the healthiness and color of the dish).

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