Dill is extraordinarily important in this recipe. I'd say go half and half of parsley and dill and you'll get the right blend. Also, for those of you who prefer the triangles, cut the sheets into 3 long strips, and butter each strip with clarified butter before putting in a generous amount of the filling. By folding like like a flag--grab a corner and go into the opposite corner, thus covering the filling and making the triangle--you'll be able to seal the filling into the triangle-shaped sheet of phyllo. Also, for those of you who had the "soupy" result--drain the filling before adding the cheese. The filling should not be drained after adding the cheese. Also, I've made this recipe with just egg yolks, not whole eggs--this may aide in not getting that "soupy" result.
In general, however, this is a very good recipe!
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