Reviewed: Oct. 15, 2009

Could phyllo cups be used as well? I picture the filling within the cup, baked and topped grated cheese and fresh dill.. thoughts anyone? **Update** So i made this appetizer and it was sooo yummy. The only thing I would change in the recipe is to reduce the salt some. I used half and half instead as I ran out of milk, and used red bell pepper rather than green, for mor color variation. I also used the frozen phyllo cups and topped with parmesan... beautiful and much easier that working with phyllo sheets. This will be a keeper! As many suggested, this also makes a great pasta dish and/or dip.

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hotrod_baby68

Cooking Level: Professional

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Reviewed: Oct. 13, 2009

Delicious!!! (Although I did use egg roll wrappers and left out the shrimp....) The filling was so tasty I will definately make these again!!!

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Pyper1

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Reviewed: Aug. 19, 2009

This was my first time working with phyllo and I had a hard time with it. Once I got them thrown together, they busted open and came out a little dry. I also thought the phyllo dough was to yeastie tasting for this dish. So I came up with a different way of making them. Now my family loves them. Some of the ingredients are good but I didn't like how it was all put together and made. I'll have to post how I do it but yours gave me a good start on making mine.

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Sweetie

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Reviewed: Jul. 15, 2009

These were bland and tasteless. I followed the recipe exactly and also tried stuffing them in crescent rolls which made them taste slightly better. Won't make again.

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Trisheee

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Reviewed: Mar. 23, 2009

I have made these twice now. Both times I could NOT stop myself from sneaking bites it as I made it....I could almost eat this with a spoon. Phyllo, while impressive, is a pain, so the 2nd time I made the recipe, I used wonton wrappers. I also added more shrimp and hot sauce b/c some of the ladies said it needed more flavor, but others said it was fine. Just a matter of preference. I also think this would be good over linguini if it was thinned out a bit more with the cream...just tell me how!

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jgajewski

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

Living In: Itasca, Illinois, USA

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Reviewed: Dec. 26, 2008

I tried these over the holiday and we loved them. The phyllo was a little hard to work with but worth the work.

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countrygirl

Home Town: Manning, South Carolina, USA

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Reviewed: Oct. 5, 2008

I made these for my boyfriend and I, and we disagreed about this recipe. I thought they were a little bland. The dough and the cheese were almost indistinguishable in the mouth, and the hint of shrimp didn't provide enough additional flavor. However, my boyfriend, who often enjoys bland, home style Midwestern and Southern foods loved this recipe. He thought they tasted simple and fresh.

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Paige in CA

Cooking Level: Intermediate

Living In: Santa Clara, California, USA

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Reviewed: Sep. 17, 2008

Not one other person has mentioned the cook time being too high - but I cooked these at the stated 425 for less than ten min. & they were burnt and burst open!! By the time I smelled them from the patio, it was too late!!! All that hard work for nothing. I have an oven thermometer in at all times, so temp SHOULD be accurate. To be fair - I gave recipe 3 stars, though I never even go to taste one!!

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Dori K.

Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

Living In: Fordyce, Arkansas, USA

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Reviewed: Sep. 9, 2008

This was okay. Seems to be missing something, but can't think of what. A different twist to tiriopites, but I still prefer the old fashioned Greek variety--cheese or spinach pies.

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STASIA72

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

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Reviewed: Sep. 6, 2008

These were a hit with my family! Pretty easy to make and quite tasty. I even made some extras and froze them. I just that them for a while, throw them in the oven and have them ready in a flash.

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Lana

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Apr. 1, 2008

not too flavorful. i would add basil or thyme to the filling. or maybe try it with chicken instead. not bad as a base filling.

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nuttydough

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Reviewed: Mar. 30, 2008

They were good, but a lot of work. I couldn't get them to look like they were in the pictures so that's why I didn't give them 4 stars. My husband & I loved them, but I would hesitate to make for company because they didn't come out "pretty".

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gretcheepoo

Cooking Level: Intermediate

Living In: Hammond, Indiana, USA

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Reviewed: Mar. 11, 2008

I prepared the shrimp mixture for a party, but there was too much food, so instead I saved the shrimp mixture and tossed it with pasta the next day. It was awesome! It was so good I made up little containers for others to try. I will be making this again for pasta - I can't wait to try it with the phyllo though!! It must be amazing.

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LucySpace

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Mar. 2, 2008

It was okay, not bad. At first I wasn't sure about the folding methods, then I realized to fold the dough exactly like you would a 'paper football'. If you played that in school. Also, work semi-quickly to get all of the turnovers folded before the dough dries out. I was distracted for the last couple & they didn't turn out so well. You can try damp paper towels to help, but I only had some success with that. Overall, the recipe was very easy to make, the taste was good, but not exciting. It seemed to be missing some flavour, or something. Everyone said they would eat them again, but not their favourites. It did open the door to modifying the recipe with other ingredients or additions though!!!

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ayla

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2008

I've made these for our Christmas party,and they turned out excellent and the plate was empty in a flash!

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caitjoe

Cooking Level: Expert

Living In: Dunnville, Ontario, Canada

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Reviewed: Jan. 25, 2008

I made these and thought they were good, but like everyone else, they really need some kick in the filling and also a dipping sauce. Also, forget the phyllo dough. Just use wonton wrappers - so much easier to use and you can find them in just about any grocery store next to packaged herbs. Next time, I think I will use more tobasco and maybe some jalapeno or another kind of chilli or hot sauce, plus a dipping sauce.

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Ruthie

Cooking Level: Expert

Home Town: Portland, Maine, USA

Living In: Falmouth, Maine, USA

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Reviewed: Jan. 14, 2008

I loved this. I did add a little change and that was well drained spinach. It received rave reviews at the cocktail party I took it too.

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Monica

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Reviewed: Jan. 3, 2008

New Year's Eve guests loved it! Will make this again at our next gathering.

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a787

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Reviewed: Jan. 2, 2008

Super recipe. The dough can be super crunchy. It needs about 20 min. It does need some kind of kick. Next time I will try that siriache sauce as a dipping addition.

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