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.
Was this review helpful?
3 users found this review helpful
I had pretty good results from this recipe, and can see how a few modifications could make it...