Reviewed: May 30, 2005

DH loves the spanikopita triangles they serve at a local restaurant and has been nagging me to make some at home. I have been dreading it 'cause I didn't want to roll all those tedious little triangles. This delicious recipe makes us both happy. Thanks!

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LILPIGGY

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Reviewed: May 21, 2005

Great recipe! Lots of flavor and fairly easy to prepare. Just remember to drain the spinach mixture some prior to adding to cheese, mine was a little soupy.

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LROWE

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Reviewed: Apr. 25, 2005

Not sure if I did something wrong---I followed the recipe to the letter---but we just didn't care for this. And my husband is not picky. Won't be making again.

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ABROTHERS

Cooking Level: Beginning

Home Town: Wilmington, North Carolina, USA

Living In: Apex, North Carolina, USA

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Reviewed: Apr. 24, 2005

Add dill instead of parsley. Excellent!

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KRABI_MOM

Home Town: Montreal, Quebec, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Apr. 23, 2005

Loved it

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SMTUNE

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Reviewed: Mar. 20, 2005

Good -- reheats well, too.

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Sara

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Mar. 6, 2005

Turned out perfectly. I used 6 phyllo sheets on the bottom, 4 in the middle, and 6 to top it off. I used butter to brush each sheet instead of olive oil to enhance flavor. I also added a couple of dashes of ground red pepper and seasoned salt to the onion/garlic mixture while cooking. Will make again!

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GRISWOLD420

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Reviewed: Feb. 21, 2005

I couldn't find any phyllo dough, so I just made this as a regular quiche with the same ingredients (just filled a pie crust). It turned out great.

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BIOPHILE

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Reviewed: Feb. 3, 2005

As the reviews suggested, I drained the filling before folding it into the phyllo crust. It turned out very dry and pretty flavorless.

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HEATHERBROEK

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Reviewed: Jan. 24, 2005

Absolutely delicious. not tough to make and very delicious. People who don't like spinach enjoyed this

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NOVOSELR

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Reviewed: Jan. 21, 2005

This is absolutely delicious! I would definitely recommend it to any cheese lover!

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RYANBEARDUK

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Reviewed: Jan. 7, 2005

I wish (like other reviewers) that I knew to drain the spinach. I did not like this dish at all and would not make it again. I did not think that it was flavorful, my spinach was very soggy and bland, and it was a little cumbersome working with the phyllo sheets.

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Jan. 3, 2005

This was good, just not how it should have been. Don't get me wrong, it tasted good and was easy to make and therefore a good recipe. It was just not the way Spanankopita would have tasted at a good Greek restaurant (and part of that could have been due to "operator error"). Next time I will use melted butter on the phyllo leaves instead of olive oil, and I will be sure to butter each layer to make the crust light and fluffy. I also used packaged baby spinach which I think was a good call. When I found this recipe I was actually looking for a recipe for Tryopitta, so if anyone has a good recipe, they should submit it!

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BaysChick

Cooking Level: Expert

Home Town: Katy, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Dec. 17, 2004

I made this along with Baklava, Greek Salad and File Vegetable Pie for a vegetarian dinner and it was wonderful.

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TAMMIMCNEIL

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Reviewed: Dec. 14, 2004

Delicious. Make sure to drain the spinach mixture and don't skimp on the olive oil. I added several more layers of phyllo on the top and bottom and three layers in the middle. I also made this in a 9 x 13 dish.

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JULEP

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Reviewed: Dec. 12, 2004

My husband and I were delighted with this recipe. Spanakopita has been a favorite dish, for us, at a local Greek restaurant. This was my first attempt to recreate this treat. Rather than brush the filo with oil, I sprayed each sheet with oil, much easier and good for the calorie watcher. I used well washed - ready to eat BABY spinach so there wasn't excess moisture or thick stems. I also would be tempted to be more generous with the feta.

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CAROLYN68

Home Town: Richfield, Wisconsin, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Dec. 8, 2004

I fold these into appetizers (like little paper footballs). Always a big hit with the guests who can't believe I made these myself. They freeze well for months!

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luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

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Reviewed: Nov. 20, 2004

Great recipe! Took it to a party with a Mediterranean theme and everyone loved it. :) The one change I made was to make two seperate layers of filling instead of just one.

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