Reviewed: Dec. 12, 2008

I had been wanting to make these forever, but was having troubles finding the puff pastry sheets at my local grocery stores. I was finally able to locate some and was definitely NOT disappointed with this recipe. These were great!

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Dec. 9, 2008

I brought these for an appetizer on Thanksgiving and they were a huge hit, made it just like recipe called for! thank you!

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Grape Ape

Home Town: Portland, Oregon, USA

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Reviewed: Dec. 2, 2008

I found it impossible to use the dough! I made some with the regular dough and some with the open shells. Either way, it was difficult and not tasty enough to be worth the hassle... probably won't make this often.

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Kim

Cooking Level: Intermediate

Home Town: Randolph, New Jersey, USA

Living In: Branford, Connecticut, USA

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Reviewed: Nov. 25, 2008

This was great!! I added some garlic (because if I could - I'd put garlic in everything!). Yummy-yummy!!!

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Jenni Chrislip

Cooking Level: Beginning

Home Town: Auburn, Washington, USA

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Reviewed: Nov. 23, 2008

These were delicious! I had never worked with puff pastry before so I was a little nervous but these turned out wonderful (Even though I ended up making them in a rectangle shape.) The leftovers we reheated in our toaster oven. Extremely tasty!

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Oct. 22, 2008

Way to rich. Next time I would make them really really small. I also found they tasted much better when cold.

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kelsey

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Regina, Saskatchewan, Canada

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Reviewed: Sep. 13, 2008

This is one of my favorite things to make for a pot luck or party with friends. I have made them several times and they always come out prefectly. I have used plain and garlic herb feta and both are fantastic.

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Tanya

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2008

Amazingly easy and quite tasty. Thanks for sharing.

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BONOGIRL

Cooking Level: Expert

Home Town: Sofia, Sofia City, Bulgaria

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Reviewed: May 1, 2008

These turned out wonderful! Much better at room temp. Highly recommend!

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Nicoleskc

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Missoula, Montana, USA

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Reviewed: Apr. 17, 2008

This recipe is absolutely outstanding AS IS. I've made these several times without modification and always get rave reviews and requests for the recipe. They are always the first thing to go!

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renee816

Cooking Level: Beginning

Home Town: Beverly, Massachusetts, USA

Living In: Danvers, Massachusetts, USA

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Reviewed: Mar. 25, 2008

With our company, we were split with what we thought. Even thought I really liked it, I probably won't make it again.

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nanajan5

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Reviewed: Feb. 21, 2008

These taste really good, they come out a little dry (mine did, at least), but they're very simple if you want something to put out before a meal.

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David

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Reviewed: Feb. 17, 2008

These were really good. I followed the recipe exactly, except I did use Athen's basil feta as others had recommended, which gave them lots of flavor. Next time I'll try this recipe with phyllo dough, so that it won't taste so much like a quiche.

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Mango

Cooking Level: Expert

Living In: Mclean, Virginia, USA

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Reviewed: Jan. 12, 2008

Made these tonight for the Pats/Jags Playoff game with a few modifications. I used the garlic and herb feta as recommended by others, but how could I serve an app without meat in it during a playoff game? So I also bought some of the precooked "shortcuts", diced it up small, and mixed it in with the egg and feta. Everyone was amazed at these and they disappeared quick. Next time I may make them a little smaller, I made 18, 9 per sheet. They do take a little time to prep, though the second batch of 9 took less time than the first. Worth the work, but plan ahead.

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DanO

Cooking Level: Expert

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Reviewed: Nov. 24, 2007

Excellent and flexible recipe. I used garlic and herb feta, and I added roasted red and green peppers, a little mozarella to cut the strong feta flavor, and a little spinach. I diced the red peppers and mixed all ingredients before putting them on the puff pastry. I made 18 servings instead of 12, because I wanted them smaller. Everyone loved these. They were so pretty, people thought they were not home made. Someone actually called me the next morning and said that they woke up craving these.

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kas

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Reviewed: Nov. 23, 2007

Great recipe, used 2 boxes of puff pastry to make 27 foldovers. We had these as part of the "appetizer" buffet at our family Thanksgiving, great. :)

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CookinginFL

Cooking Level: Expert

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Reviewed: Nov. 6, 2007

I really enjoyed this recipe. It was easy and very tasty!

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Dr. Westcott

Cooking Level: Beginning

Home Town: Pocatello, Idaho, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Sep. 30, 2007

Very good! I used the flavored feta cheese and added in spinach and mozzarella cheese. I forgot to put in the green onions but it came out great. I also used the preshaped shells. Made it really quick to whip together. Will make again!

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maria

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Reston, Virginia, USA

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Reviewed: Sep. 17, 2007

3 stars for the original recipe...however, I added some mozza cheese and spinach to the recipe and used phyllo pastry instead, and it was definitely a 5 star recipe.

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