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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Arianna

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Reviewed: Sep. 3, 2008

I added a little more feta and doubled the garlic. Cooked it in a 9x13 pan, and added extra phyllo. It was great, but, unlike the other reviewers, I would have preferred more filling and less dough. Next time I will put it in a smaller pan with a just a couple of extra sheets of phyllo. I really enjoyed the mild flavor of the spinach and cheese.

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kb

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Reviewed: Aug. 29, 2008

This was delicious! I used 3 bunches of spinach, used 8 layers of the dough on bottom and top. I took the other reviewers advice and added dill & nutmeg. I probably added a little more seasonings also, and it came out VERY FLAVORFUL! I had no problem with it being too moist. I rang the spinach out really well. And actually started out with only 2 bunches, decided I needed the third and just chopped that up and put it in dry. It cooked just fine, I'm not sure you would even need to wilt in pan before the oven? Anyhow, give this recipe a try, it's worth the time!

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BiscutGirl

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

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Reviewed: Aug. 22, 2008

Delicious. I use more phyllo then the recipe calls for and it is great.

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MOOPEY

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Reviewed: Jul. 6, 2008

This was awesome. I'd never used phyllo dough before; OMG what a pain. But it was worth it; shared with some guests and they loved it too. I'm going to try it with Mozzarella cheese next; Yummy!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 29, 2008

amazing...

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emmy111

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Reviewed: Jun. 17, 2008

I made this using frozen pie crust dough instead of Filo. Pappy's Pie Crust = lard in it! Lard = uber flaky crust!

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Loki

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Reviewed: Jun. 11, 2008

I loooved this recipe. I made a couple of changes and my roomate who is from greece said its as good as his mothers (a huge compliment)... anyway.. i recommend using pre-washed spinach, about 2 bags should do it. I also found that the first time i made it i used a saltier (local) feta and it tasted amazing. The second time i used a packaged one and it wasnt as salty so i recommend adding a pinch (taste it first). I also recommend adding 1/3 -1/2 bunch of dill to the mix. lastly, I would use at LEAST 4 layers on the bottom and 4 on the top.. enjoy!

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LibiR

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Reviewed: Jun. 1, 2008

I love spinach so this recipe tasted good to me- just the way it is. Used as side dish with meat. Very good. I used fresh spinach and I did cool the mixture in strainer to drain liquid before adding it to egg mixture. Great dish! as is.

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cocoakay

Home Town: Woodburn, Oregon, USA

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Reviewed: Jun. 1, 2008

Wonderful! Be really careful with the moisture, as everyone said--dry the spinach well and let it cool. Don't overdo the oil on the phyllo, either--I used less than called for. We added a bit more feta as well. Good leftovers, good out of the freezer.

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Sarah

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: May 29, 2008

I recommend more crust and used 20 oz of spinach. Yummmy

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Dee

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Reviewed: May 25, 2008

This was okay, but nothing spectacular. I don't think I'll make it again.

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frogsocks

Cooking Level: Intermediate

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Reviewed: May 13, 2008

Loved It! Used two 10oz frozen spinach packages and added in some dill as others suggested. I used double ricotta, garlic, green onions. Definitely needed more layers of phyllo dough. Great basic recipe that's easily adaptable to your taste--

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CBECKER

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Carrollton, Texas, USA

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Reviewed: May 13, 2008

Dont reheat in the microwave...

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lisag2224

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Apr. 29, 2008

I added a third egg for texture, black pepper, doubled the feta and tripled the garlic and added dill. It came our perfectly delicious, BUT Next time I will not add any dill. I left many crinkles and inperfections in the dough and it made it just wonderful. This will be made in my home every two weeks for sure!

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PonyCakes

Cooking Level: Expert

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Reviewed: Apr. 28, 2008

Yummy, but follow the directions of the other reviewers...

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AkCook

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Reviewed: Apr. 28, 2008

This was very good. I thought the spinach would be a little thick, so I put only half the spinach mixture on top the 4 layers of filo, then added an add'l 4 layers of filo, then the remaining spinach mixture, topped off with 4 layers of filo. I couldn't tell there was filo in the middle though. I will make this again. Very tasty!

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tlechien

Cooking Level: Intermediate

Home Town: Lakeside, California, USA

Living In: El Cajon, California, USA

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Reviewed: Apr. 28, 2008

I never knew Spanakopita is so easy to make. This recipe is delicious. The only thing I didn't like was the spinach was too moist, which made the crust kinda soggy. Next time I would try to dry the spinach really good before baking the pie.

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