Reviewed: Jan. 10, 2012

Yumtatsic! My whole family liked it including my picky two year old and extremely picky teens. I do think the fresh dill is key.

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4 users found this review helpful

Reviewer:

Seth's girl

Reviewed: Jan. 8, 2012

My Polish Mom used to make this for my Greek Dad - only she was of a creative turn and couldn't just follow a recipe. She would make it into individual crispy phyllo triangles and for years I thought that was what it should look like! Imagine my surprise at seeing a 'deep dish' version in a restaurant! Love both versions now:)

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9 users found this review helpful

Reviewer:

Zofia

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Dec. 30, 2011

I may be Scottish but I learned to love this dish from my Greek buddy!

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6 users found this review helpful

Reviewer:

Rena

Reviewed: Jan. 11, 2012

1-10-12: This was pretty good even though in trying to thaw the dough, I immersed it in water and got it waterlogged.

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4 users found this review helpful

Reviewer:

Rex Hutcheson

Reviewed: Dec. 26, 2011

Made recipe as is, but used fresh spinach. It came out excellent and very tasty. Thanks!

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13 users found this review helpful

Reviewer:

Oesi

Cooking Level: Expert

Home Town: Bussum, Noord-Holland, Netherlands

Reviewed: Jan. 4, 2012

I made this recipe as is except I used dried dill. I found it rather bland. One child described it as "awful." The other child picked at it and ate a bit. My husband liked it. Perhaps fresh dill is key

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8 users found this review helpful