Reviewed: Jan. 3, 2012

this was great, change to regular cream cheese and added 1/3 cup of real bacon bits and used plain feta it was delicious!

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Reviewer:

PAT D

Reviewed: Dec. 27, 2011

Might have been good with more pastry. Very hard to cut.

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Reviewer:

JMcFadden

Cooking Level: Intermediate

Home Town: North Plains, Oregon, USA

Living In: Chandler, Arizona, USA

Reviewed: Oct. 4, 2011

I felt like the ratio of filling to dough on this was a little off. By the time I used a third of the filling in three sheets it was SO full. If I did it again with the same amount of filling, I would make four rolls and/or increase the number of phyllo layers to give a better balance. Also, I used spray olive oil instead of butter because I thought it would be easier and healthier. It worked just fine...just hold the can way back to give a light coat. We actually ate this as a main course instead of an appetizer, alongside a lemon carrots and rutabaga recipe found on this site. The whole family enjoyed it, including the little ones.

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TammyLiz

Reviewed: Sep. 16, 2011

Very tasty, but at usual with phyllo, pretty greasy. Nice once in a while dish.

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Reviewer:

motherof2

Reviewed: Aug. 15, 2010

I've made this twice now, and will for sure make it again. Regular feta worked just fine, with a bit of italian seasoning (as suggested by a previous reviewer). This was my first time cooking with Phyllo, and will definitely not be my last.

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Reviewer:

CarlyIM

Reviewed: May 14, 2010

This was very yummy and not that hard to make. I followed the recipe exactly. The only thing I had trouble with was mine busted out of the sides in the oven. I'm sure that was user error, but I don't know what I did.

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Reviewer:

LareinaK

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Cooking Level: Intermediate

Home Town: Saegertown, Pennsylvania, USA

Living In: Friendsville, Maryland, USA

Reviewed: May 11, 2010

These were fantastic! And it was my first attempt at working with phyllo dough. After a few "mishaps", I managed to put together this AWESOME Greek appetizer. My friend even requested this again for her 37th birthday party. A hit!

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Grinnell, Iowa, USA

Living In: Gilbert, Arizona, USA

Reviewed: May 2, 2010

Very good but I prefer this as a caserole. The appetizer was well received at the party but they fell apart easily and were a little messy.

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Lil' Punkin

Cooking Level: Intermediate

Reviewed: Dec. 26, 2009

These were very good. I missed that the cream cheese was to be in a tub and bought the brick of light cream cheese (neufchetzel). I used 1/2 brick and it turned out just fine. I couldn't find the herbed feta so I used plain fresh feta (packed in water). Didn't mean to change it but I think this would be good with any variation of you preference (though I will try to find the herbed feta because I will make it again). Be sure to let them cool enough or they will be difficult to cut.

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Reviewer:

mickdee

Cooking Level: Intermediate

Home Town: Yardley, Pennsylvania, USA

Living In: West Bloomfield, Michigan, USA

Reviewed: Dec. 13, 2009

These were good, much less fussy that making traditional Spanikopita. I made a few changes - sauteed a small onion with three cloves of garlic and red chili flakes, and used a full cup of feta, cut back on the cream cheese a bit. I also added oregano and thyme. A snap to make!

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