The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 27, 2008
My boyfriend and I threw a Greek dinner party and chose this as the main dish. Pretty sure the recipe calls for 2 lbs of bunch spinach, because we bought 2 lbs of the baby spinach in bags (six bags!) to cut down on chopping time and only ended up using about half the spinach we bought. And listen to the other reviewers-- drain it before you cook it! We also doubled the feta (2 4oz. packages) and added 4 or 5 sprigs of chopped fresh dill. Then we used 10 sheets phyllo on top and bottom, and we brushed the first five layers with olive oil and the second five layers with melted butter to help with browning. The dish came out BEAUTIFULLY and tasted absolutely wonderful! Will definitely be making this again.
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Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 24, 2008
Not a keeper for our tastes. Although it looked great, it was very bland.
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Cooking Level: Intermediate

Living In: Stittsville, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 22, 2008
delicious
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 21, 2008
This was really good. I used frozen, chopped spinach and it worked just fine. Seems that the spinach to cheese mixture ratio was too much. Could've used more ricotta & feta or less spinach.
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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: Apr. 21, 2008
This is delicious! I used 2 boxes of frozen chopped spinach, defrosted them in the microwave and drained really really well and then added to the onion mixture. I also doubled the amount of onion and garlic and added a little bit of dill and fresh ground nutmeg. I used approximately 8 sheets of phyllo on the top and bottom of the filling and brushed each layer with melted butter. Next time I'll definitely add more feta and a few shakes of crused red pepper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 7, 2008
great recipe - made small adjustments healthier option - I didnt fry the ingredients - steam the spinach for about 3 min, rinse under cold water and squeeze all water out of spinach then mix all ingredients together without frying them - also add 1/4 cup uncooked rice, this helps to soak up all the juices while its being cooked
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 31, 2008
Wow...So very easy yet so very tasty!!! I recently made this recipe for a client - completely fooled them! They thought I worked forever making this. Again - so easy, yet so tasty!
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Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 27, 2008
Sooo good! Added dill as noted by so many others. We liked it so much I made another dish a few days later using some mushrooms too. This is a new staple in our house - thanks!
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Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 26, 2008
Great base recipe for sure. Adding some chopped fresh dill was essential. Other than that I thought it was great. A close friend who is Greek recommended not putting egg in, but I did. Overall, it was great and lovely authentic taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 21, 2008
I thought they were great. It took me a few tries to get hang of making them a "triangle shape" but after I got over that obstacle, I was very pleased with how they came out, we gobbled them up!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 19, 2008
YUM! I only gave this 4 stars because I made some changes: I used an 8x8 pan because that's all I had; I added 1.5-2 Tbs chopped fresh dill to the cheese/egg/spinach mix; I doubled the green onions/onion/garlic; I used 2 10 oz boxes of chopped frozen spinach (defrosted & well drained); I used about 1.5 cups of feta cheese. It was wonderful! I'll definitely be making this again. Thanks for a great base recipe!
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Cooking Level: Expert

Home Town: Midwest City, Oklahoma, USA
Living In: Norman, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 25, 2008
wonderful recipe. It was delicious. I followed the suggestions of the other reviews and added the dill. I also used one whole package of phyllo dough (about 30 sheets). Butter works much better to brush the dough with. I used less spinach and more cheese. The second time i made this, i put the filling in phyllo cups (smalls cups of the phyllo dough, found next to the actual dough in the fridge). It turned out to be a wonderful appetizer.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 27, 2008
I a huge fan of spanakopita and this recipe is definitely a good one. There are a couple of items to tweak for me though to make this a 5 star recipe. Two must have items for this recipe are fresh dill and freshly grated nutmeg (I use about 1/2 nut). The dill goes wonderfully with the spinach and green onions but the nutmeg is the key; it just adds a spark to all of the flavors and pulls everything together. My other personal preferences are melted butter for the phyllo and I actually place phyllo on bottom, middle, and top like a lasagna. I use a 9 x 13 pan and generally use at least 10 sheets for each layer. I also bake covered in foil for first 30 minutes at 350 degrees. I then remove the foil and turn heat up to about 375 for another 10 minutes or so until phyllo lightly browns. It really is a wonderful dish if you have never tried it and again, don't forget the dill and nutmeg...you won't be sorry!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 21, 2008
Went over really well at a Greek-themed dinner party. I made the following adjustments: 20 oz spinach, cooked and drained, 4 eggs, 2 C feta, 1 C ricotta, 18 sheets phyllo. I used all 18 sheets, and sprayed them with cooking spray. When I made it the first time, before the party, the crust along the side was thick, and leaked a little. So, in a brilliant move, I laryered 9 sheets of phyllo into the pan, added the filling, then layered 9 more sheets on top. Then I FLIPPED OVER the baking dish. That way, I was able to fold over the top layers attractively. Then I slid the package back into the baking dish. It looked professionally done.
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Cooking Level: Intermediate

Home Town: White Plains, New York, USA
Living In: Antioch, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 13, 2008
This was excellent. After reading the other reviews, I doubled the garlic, reduced the parsly and added some lemon juice and dill. Also, I could not find phyllo dough at the store, so I used 4 sheets of puff pastry instead (2 for the bottom and 2 for the top). I thought it worked very well. Thanks for sharing the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 5, 2008
This was excellent. I changed it a little bit, too. First, make sure that you strain your spinach....even fresh has a lot of fluid in it and it will be mushy if you don't. I used 3 T butter and 1 T olive oil when sauteeing to add some flavor. I doubled the Feta (we love Feta) added an additional 1/4 C of Ricotta, a dash of garlic powder, 2 dashes of salt and some freshly ground pepper. I, also, quadrupled the phyllo dough (we're a dough family). My husband LOVED it. He said that it tastes just like our Greek family makes (my extended family is Greek).
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Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 4, 2008
great spinach pie. The only thing I would do differently would be to add more phylo sheets to the bottom and top of the pie. I would definately make this again.
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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: Jan. 1, 2008
Outstanding! My husband and I gobbled this up so fast! It is even better after it has been refrigerated--all those flavors mingle together... then heated in the toaster oven. Mmmmmm!
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Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 29, 2007
Great main dish for vegetarians. Our family was having a greek themed dinner and I needed something for my brother who was a vegetarian as a main dish since he is not a fan of veg moussaka. I tried this and he loved it! The rest of our family enjoyed it as well. Some mod's I made..started with four half layers on a 13x9 pan (lasagna tray), then I followed with the layers that went over the pan. My spinach cheese mixture was pretty soupy so I would take a full basting spoon and press it against the side of the pot before putting it in tray with the phyllo, this process was a bit time consuming. After I finished pressing and spooning it into the crust then I mixed in a few more spoons of ricotta and feta into the mixture lightly and finished it off with four layers of phyllo dough. Would make this again, was pretty easy and delicious for my first try at the recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 15, 2007
Very complete and user friendly recipie. I was a professional cook for 3 years at a 4 star restaurant, and know a user recipe. I made it last week, and it came out very tasty. I made it again today for a party, and this time using butter only, as the fat, i used 15 sheets of phyllo on the bottom then 1/2 the updated mixture, 10 sheets of phyllo, then the 2nd half of mixture, and topped with 15 more buttered sheets of phyllo. I used 4% cottage cheese (24 ounces) instead of ricotta, 24oz of crumbled feta, 5 cloves of fresh garlic, and 3 boxes of frozen spinach, 1 red onion diced, 2 eggs, 1/2 lemon juiced. This will make 15 servings, for it is 4" high before baking. I used the method written in a review of squeezing the spinach between 2 plates to remove the liquid and it worked better than any other method I tried as a professional. Cheers
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Cooking Level: Expert

Living In: East Rutherford, New Jersey, USA

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