The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 18, 2009
This came out excellent! My family couldn't get enough! Only changes were that I used a 9x13 pan, doubled the phyllo dough, and brushed the top with garlic butter. Yummy!
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Cooking Level: Intermediate

Living In: Clearfield, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 7, 2009
I too am a Detroiter who loves Greektown especially the spinach pie from Pegasus Tavern. I cooked this in a 9 x 13 pan. It was good but would have been better in my opinion with double the feta, more layers of filo on top and bottom, and the addition of some dill as suggested by others. Thanks for sharing.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 5, 2009
This was very good. I made it in an 8X8 pan to save on time. I used seasoned feta & added lots of onion. SO yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 31, 2008
You need to add lemon juice to the spinach mixture. The eggs aren't necessary, by the way. Strained yogurt works just as well. Again, I'm somewhat confused by the lack of lemon juice, and especially fresh dill weed in this recipe. I worked in a Greek restaurant and there was hardly ever a savory (but non-meat-based) recipe that went without the two together. They would make delicious additions to this basic recipe, as the lemon counteracts the slight chemical flavor of the spinach, and the dill is an excellent mate for the tart/creamy feta.
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Cooking Level: Expert

Home Town: College Park, Maryland, USA
Living In: Amherst, New Hampshire, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 26, 2008
I made this recipe twice. The second time I made some needed improvements: only 1 lb spinach, double the sheets of phyllo, salt and garlic added to the spinach. Still, the recipe was mediocre.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 25, 2008
The best - OMG! Made this for my family yesterday for our Xmas Eve dinner and we ALL loved it! Taste exactly like the spinach pies I buy in the gourmet stores. This is now a part of my cooking! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 23, 2008
I have made baklava for the past couple years at Christmas and I always have left over phyllo. This year I decided to try a new recipe to use it up. I had to altar the recipe quite a bit because I didn't have the exact ingredients but it still turned out incredible! I used red onion instead of green, cilantro instead of parsley, cream cheese (about 3 oz) instead of ricotta, parmesan and a deli swiss cheese mix from my locally owned grocery instead of feta. I added extra garlic, salt and pepper and sauteed the veggies in butter instead of olive oil. I did use olive oil to brush the phyllo. I also used extra phyllo on the top. This was just so delicious. Do not be afraid to try it! It was easy too!
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Cooking Level: Intermediate

Home Town: Lakewood, California, USA
Living In: Makanda, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
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Reviewed: Dec. 17, 2008
Used low-fat cottage cheese instead of ricotta and only 6 sheets of phyllo rather than 8. Still delicious!
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Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 10, 2008
I only had about 8 cups of loose spinach (6 cups to a pound) so I made much less filling than the recipe calls for, which suits me fine. Added a couple pinches of dill and salt, left out parsley since I didn't have any on hand. Butter flavored spray was pretty handy to use on the phyllo. I've never worked with phyllo and worried about the drying out, but when I covered it with a damp paper towel the dough got all sticky and gooey! Maybe Florida air is humid enough to prevent that phenomenon. At any rate, the recipe is wonderful - thanks so much for adding it!
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Cooking Level: Beginning

Home Town: West Palm Beach, Florida, USA
Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 9, 2008
This was so good. Next time, I think I'll make "Substitute Phyllo Dough" to make the Spanakopita. Maybe shape them in triangles too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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Reviewed: Nov. 28, 2008
This recipe turned out to be a real good one!! Instead of using phillo dough I used puff pastry that I had made up yesterday it turned our light and flakey and just delisious.. I used frozen spinach with lots of wringing out, next time I will add a pinch of salt to the recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 28, 2008
Absolutely delicious! I was very worried about the phyllo dough drying but between sheets I covered the pack with a damp towel and they didn't dry. I also prepared this the night before and put it in the freezer, the next day I just took it out and baked it for a full hour instead of 30-40 minutes. I will definately make this again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 17, 2008
I don't really like spinach but I tried this because my husband & stepdaughter love the viggie. I've made it exactly as directed as well as with a double pie crust and it always come out great.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 21, 2008
I would add some salt and pepper to the spinach mixture and also be sure and squeeze as much water out of the spinach as possible to avoid sogginess.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 28, 2008
Excellent recipe! I omitted the cottage cheese because I didn't have it, and I used frozen spinach (dried it out extremely well first and let it set up as directed) and this still was delicious.....I am certain the recipe as posted is probably even better!!
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Cooking Level: Expert

Home Town: Milton, Vermont, USA
Living In: Wantage Township, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 27, 2008
I loved this. I live in London now, but I miss Detroit's Greektown and this brought it all back to me. The other reviewers were very helpful in explaining the preparation. Tasted very authentic and the fillo pastry wasn't nearly as difficult as I thought to use. I did add extra sheets as suggested - brilliant!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 22, 2008
very good! my boss in a restaurant i used to work in would make these little phyllo dough triangles filled with spinach and feta for wedding receptions we'd be hired to do. He would let the filling "rest" and squeeze out access liquid before baking these. We would also use a brush and brush with oil to help these brown up. Yum!
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9 users found this review helpful

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Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 14, 2008
This is much lighter and healthier than the recipe that I've been using for years and the taste was almost identical! The second time I made it, I added dill weed (from my old recipe) which made it taste identical - and it's now better for me. I don't cook the spinach before assembling - and it doesn't change a thing (except save time). It also eliminates the moisture factor. I hope this helps!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 10, 2008
This is a great recipe and really easy to make! Thanks SELEA for the great tip about how to press the water out of the spinach, I had absolutely no moisture problems!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 5, 2008
The taste of this recipe was great but I wasn't crazy about the texture. Next time I will try to make it much more creamy.
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