The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Photo by terka
Reviewed: Aug. 19, 2004
i have made this about 5 or so times so far and it needs adjustments to not taste bland. doubling the onions, garlic and cheeses (while not doubling the spinach) and adding some ground pepper and salt improves this dish greatly, it is really really good!. if you don't get prewashed spinach it will probably be soggy when you finish cooking the spinach...make sure you DRAIN it! that is very important, otherwise you get a soggy mess. also, remove the stems. goes great with sour cream.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by terka

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 14, 2004
I never used phyllo dough before, so the only advice I have is that if you buy it frozen, then it will take 5 hours room temperature to thaw out or overnight in the fridge, so plan accordingly. Other than that very yummy.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 20, 2004
This is excellent. I used melted butter instead of oil to brush the phyllo dough. Also it is very helpful to cover the phyllo dough sheets that are waiting with a clean damp tea towel to keep them from drying out.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 2 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 19, 2004
didn't care for this one at all
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 18, 2004
I could not find phyllo dough at the store so used pastry crust. Turned out great, very authentic.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 16, 2004
This was excellent the 1st time I made it, then I added an 1/8 cup Danish Blue Cheese to the recipe and it got even better if you can imagine that possible.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by SHADOWS1

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 13, 2004
This was pretty good. I would recommend more ricotta and maybe some lemon juice in the spinach for a touch more flavor.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 8, 2004
Really enjoyed this one.....next time I will try a little less egg and a lot more spinach!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 7, 2004
Oh WOW!!! Talk about melt in your mouth! This was awesome. My husband is a VERY picky eater, and he gobbled up three helpings. I strayed from the recipe only to add a full cup of feta instead of a half. YUMMY!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 3, 2004
Tasty recipe, and definitely a keeper. I wouldn't change a thing!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 1, 2004
I have always loved spinach pie, this recipe was quick and easy to make and tastes just like the spanakopita you would find in a Greek restaurant.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 27, 2004
I've made this a few times for my family or for a party, and everyone loved it! The leftovers never last long.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 20, 2004
I love spanakopita and have been making it forever. I use frozen spinach (make sure to squeeze all the water out), use olive oil flavored cooking spray instead of brushing, omit the green onion, and occassionally use ricotta. I am a fan of the traditional triangular shapes so i layer 2-3 sheets of fillo per triangle. to keep dough from becoming a sticky or dried out mess, make sure its fully thawed before use, and properly covered while working. plastic wrap and dishtowel does the trick. the biggest problem i have with this recipe is: THERE ARE NEVER ANY LEFTOVERS!
Was this review helpful? [ YES ]
86 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 15, 2004
In a cooking class, many years ago, I learned the trick of dry spinach to be used in a recipe. No need for pressing in a strainer. Just place the spinach on a plate, cover it with another plate (same side up). Holding vertically, press the two plates together, over the sink, until liquid stops flowing. Result = VERY dry spinach! Using this method, I have never had a sogginess problem with this recipe.
Was this review helpful? [ YES ]
378 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 19, 2004
This could not have been more of a delight! I've never made Greek food or handled phyllo before, but it was really pretty easy. Even my mother-in-law was impressed!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Grove City, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 22, 2004
This was seriously tasty! This was the last item on my mom's plate because she saves the best for last. I know my mom! Make this one!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by SarahParadis

Cooking Level: Professional

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 0 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 22, 2004
This recipe was very good, the only draw back was the liquid in the bottom of the pan, it made the dough soggy. Maybe it was the ricotta cheese? Next time I will omit the ricotta and add a different cheese. Will add more phillo dough as others have suggested. Using fresh spinach makes a difference in taste. Yummy!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 10, 2004
Heavenly!!! This was SOOO easy and delicious! The only changes I made to the original recipie were..1: Using an earlier suggestion in a review, I laid the phyllo in alternating directions which really kept the stuffing in. 2: I laid a sheet of plastic between the damp towel ant the dough, to keep it from getting gummy. 3:I used a spray olive oil, I could work fast enough so that the towel and plastic are really not needed. 4: I did add 1/2T of celery salt, to counter the blandness of the riccota. but all in all Outstanding recipie, we will be eating this for years!!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Northfield, Minnesota, USA
Living In: Makinen, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 9, 2004
This is excellent! Very close to what I ate at our local Greek restaurant
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 28, 2004
I have made this many times. I like that the recipe uses olive oil instead of butter to brush on the phyllo - it lightens up a very rich dish but doesn't compromise the flavour at all. As this is quite time-consuming I always double the recipe and stash one pan in the freezer.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 181-200 (of 230) reviews
Page: « PREV 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?