Reviewed: Oct. 29, 2009

Soooo delicious! I made some alterations that may have made it slightly less delicious, but it definitely cut the fat. I used low fat ricotta and fat free cottage cheese, and NO feta. Feta is SO delicious but so fatty, which is why I left it out. Since feta's quite salty, so I added a teaspoon or so of salt to the egg/cheese mixture. Turned out really yummy!! Using only 4.5 sheets of phyllo since I had a small pan, I calculated the calories and it was only about 200 per 1/6th of the whole thing.

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mms09

Cooking Level: Beginning

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Reviewed: Oct. 28, 2009

My girlfriend and I have made this twice now (and intend to repeat it tonight), and we absolutely love it. One recommendation I would add, and forgive me if someone else has said this already, is to prepare a side sauce of sour cream with fresh dill and a bit of salt. Tzatziki would also work, I assume. Thanks Silverwolf!

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Griffin

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Reviewed: Oct. 27, 2009

This recipe is one of my favorites! I used additional pieces of phyllo on the bottom and top and even split the filling and used several pieces of phyllo in the middle. I used dried parsley and estimated about a 1/4 of cup (which was more than what the recipe would have called for for dried flakes), but it was fantastic! I served it with a greek salad and drizzled some of the lemon/olive oil greek dressing over top. It was amazing! Recommend this recipe to anyone!

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Alicia

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Reviewed: Oct. 27, 2009

I really liked this, but thought it was slightly bland. Next time, I'll use this recipe again, but go through everyone's reviews to pick up on tips on how to make it more savoury. I used frozen spinach and looked everywhere to find a good and easy way to dry it out; I tried the plate over plate and broke a plate; and I tried squeezing with my hands but didn't do a great job. So, instead, I put the frozen spinach into my strainer and then put the strainer into a big mixing bowl. I then put it into the microwave and warmed it up for 10 minutes on medium; a lot of the water drained itself and finally, I used a potato masher to press out the remaining water. It worked really well and found it was the least soggy of my attempts.

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michpoo

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Reviewed: Oct. 26, 2009

I love this dish, and made a few personal modifications for my own taste, I used half plain feta cheese and half seasoned feta. I used fresh baby spinach which is much easier to clean I also seasoned it with salt and pepper. Moisture was an issue but it wasn't too bad and didn't ruin the dish. I would also suggest some more cooking time. All in all this was a excellent dish.

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Amberdeena

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Reviewed: Oct. 20, 2009

Absolutely delicious! I used a little less spinach which made it a bit cheesier. Still perfect though.

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nwhitcomb

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Reviewed: Oct. 15, 2009

Oh, my, goodness! This is now in my top five top recipes ever! So tasty, even when I used low-fat ricotta, fat-free feta, egg whites, and way less oil than called for. So healthy, and so good!

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mollykathrynlewis

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Reviewed: Sep. 3, 2009

I used two 10 oz boxes of frozen spinach, dried the heck out of it as suggested, some extra garlic, salt and pepper, 8 layers of phyllo on top and bottom with butter instead of olive oil and OMG it was delicious!!! My bf loved it and took tons to work for a long weekend. Thank you Silverwolf and everyone for sharing their wonderful tips!

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MEEDGE

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Reviewed: Jul. 23, 2009

I would get rid of the ricotta, more feta, use melted butter mixed with oil instead of straight olive oil, and add lemon and dill. I did use 8 pcs of phyllo on each top and bottom...4 would not have been enough. Skip this recipe and look for one more traditional. This was lazy and terrible.

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Mo

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Reviewed: Jul. 23, 2009

I agree that it needs a few extra sheets of phyllo dough. Other than that, I reduced the amount of feta and added chevre. Delicious!

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slecky77

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Reviewed: Jul. 8, 2009

Delicious! Added dill, lemon juice, and black pepper, and a few extra sheets of phyllo dough. Next time will substitute plain yogurt for eggs.

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Jacqueline Sue

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Paris, Île-De-France, France

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Reviewed: Jul. 7, 2009

Great recipe! 3 quick comments: First, the importance of drying the spinach must not be understated. Second, for those of us watching clocks, note that drying can be done using the microwave without negatively affecting taste. Finally, I reduced the fat in this recipe by substituting 2 extra egg whites instead of the amount of whole eggs orginally called for. Needless to say, it didn't leave me feeling guilty or slightly drowsy after the meal. I tried substituting egg whites only for whole eggs, and added more parsely.

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Adam Gilman

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Reviewed: Jun. 26, 2009

to dry your spinach (and any other fresh greens that need to be washed before being used like parsley, cilantro, basil...) just put them into an old kitchen towel. then make a "net" out of the towel, holding the gathered corners in one hand and the bottom in the other. and run the whole thing under cold water, wringing it out and re-soaking it several times. finally, wring it out as hard as you can. open it up and you've got clean, dry greens.

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rockymountainedr

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Reviewed: Jun. 20, 2009

There's a Greek diner near my house, and every now and then, I'm lucky enough to go in when they have Spanakopita on the specials board (it's not on the menu). My boyfriend hates spinach, but I was so hungry for Spanakopita, I decided that I didn't care and made this recipe anyway. It would have been worth it for me if this had tasted nearly as good as what I get at the diner. It didn't even come close. The filling wasn't as good and the dough was much too thin. I'm not sure what would make the filling better, but I'd definitely double up on the dough on top and bottom if I made it again. I'm rating this on my own taste alone, not my boyfriend's, as I knew he wouldn't like it to begin with. I'll look for a different recipe next time.

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Jun. 9, 2009

I used frozen spinach to save time. this was half thawed and when added to the hot mixute was just the right consistancy and temp to keep moving and finish this. Great Pie.

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JoAnne Gauthier

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Reviewed: May 28, 2009

Delicious! This tasted much better than the frozen spanakopita appetizers I bought! I used this recipe for the filling, but rolled the filling up in phyllo triangles. Make sure to remember to let the filling cool before wrapping it up. I used pam spray between the layers of my phyllo instead of butter- it made things go a lot faster, but didn't taste as good as butter would have.

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Laura

Cooking Level: Expert

Home Town: Bridgewater, New Jersey, USA

Living In: North Arlington, New Jersey, USA

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Reviewed: May 12, 2009

I used this recipe as the base for my spanakopita, but grafted on some of a different one. I added 1/2 cup green(spring)onion and a medium leek(cleaned and chopped)to the white onion in the recipe. Instead of making one big pie, I made individual ones by using (at least)3 layers of phyllo(each one brushed lightly with a mix of butter and olive oil)and wrapping them into a triangle. It's a great dish, and a good way to get veggies into the kids!

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CHEFGEE

Cooking Level: Professional

Home Town: Newark, New Jersey, USA

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Reviewed: Apr. 27, 2009

This was pretty good. A nice change for the menu.

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christine

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Apr. 13, 2009

Added dill and more feta, make sure to squeeze all excess moisture out of spinach.

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Angie Szabo

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Reviewed: Apr. 11, 2009

I live near tarpon springs fl. that has some of the finest greek cuisine you can find and this recipe rivals a top rated bakery there. only critique is a little less ricotta and some nutmeg. still an exelent recipe.

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john

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Spanakopita (Greek Spinach Pie)

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