The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 11, 2008
Four stars for the filling. I didn't like the phyllo pastry. I will make this again but probably in a pie case. I didn't have sour cream and used 1 1/2 cups of fat free riccotta instead.
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
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Reviewed: Jun. 7, 2005
This actually makes two packets. Very versatile - I used 15 oz. of ricotta inplace of the 1.5 c. ricotta + 1 c. sour cream, 1/4 c. dried parsley, and it was still amazing. I thought it was very good, a friend demands I make more.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 16, 2002
This recipe was time consuming, but it was well worth it in the end. It was very filling, and it had a great flavor. I will definetely make it again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 12, 2001
The filling was very good but didn't think it went well with the flaky crust.
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The reviewer gave this recipe 0 stars. This recipe averages a 4 star rating.
Reviewed: May 21, 2000
Wasn't able to try because the ingredient list is not complete! (how much onion and garlic? what type of oil?)
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