I had pretty good results from this recipe, and can see how a few modifications could make it even better. I used frozen chopped spinach to simplify things. The cooked spinach should be rung dry...I put it in a colander lined with paper towels, covered it with more paper towels and pressed as much water out as I could, then let it sit with a pot full of water on top of it while I prepared the phyllo. Before mixing it with other ingredients, I wrapped it in a couple of dry towels and squeezed out any remaining moisture. You definitely need more sheets of phyllo; I ended up using about ten layers on top and ten on bottom, and these I alternately sprayed with olive oil mist and butter flavored spray. It would have been better with more feta, so would double that up next time. Was good with hot sauce.
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I had pretty good results from this recipe, and can see how a few modifications could make it...