Reviewed: Sep. 26, 2009

My family loved this dish! Due to the fact that we could not find phyllo dough in our local supermarket, we used flattened crescent rolls instead. It worked out wonderfully. Thank you!!!!

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Kelsey Thomas

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Reviewed: Aug. 25, 2009

Love this recipe. I served along with a shoulder of lamb with a greek flair. My company loved it. However, I did not want to use spinach sine it was in my lamb recipe. So, I substituted chopped broccoli and cauliflower. Just as good. This is definately a keeper

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rosegard24

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

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Reviewed: Jun. 20, 2009

I ommitted the butter completely and used montery jack instead of mozzarella, and shredded cheddar instead of processed cheese. Also fried a few cloves minced garlic and sm. amount of onion and added to the mixture. Squeeze as much water as possible out of the spinach. I brushed the phyllo with 2 eggs and 2 T. melted butter mixture. Not a drop of grease when it came out of the oven! This was Fabulous and easily the favorite dish amongst our Greek feast! My Dad said it was better than any he had in fine Greek restaurants. Will definitely make this a regular dish.

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Rochelle

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Reviewed: Jun. 2, 2009

This recipe is delicious. I used fresh spinach which works wonderfully. I found it necessary to dry the spinach as much as possible to avoid too much liquid at the bottom of the dish. I used grated old cheddar in place of the processed cheese. The flavors of the three cheeses is fabulous. In the future I'll omit the phyllo pastry on the bottom because it's just not necessary. I loved the contrast between the thin crispy phyllo pastry top and the spinach-cheese mixture. Used 1/4 cup unsalted butter for 4 servings and it was yummy. Next time I'll probably reduce the amount of butter to save calories. The recipe is a real winner and I'll serve it proudly many times in the future.

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coastal cook

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Reviewed: Jan. 3, 2009

I really didn't like this recipe. Maybe it just needed more cheese. My daughter loves it, however, and wants me to make it again. I am sure she would give it 5 stars.

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Julie Williams

Cooking Level: Intermediate

Home Town: Roseville, California, USA

Living In: Citrus Heights, California, USA

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Reviewed: Nov. 23, 2008

I took other reviewers' advices. I cut the butter in half and sauteed 3 gloves of garlic. I cooked this recipe for group of 10 + people and they loved it. Thank you for the recipe.

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skippy

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Reviewed: Nov. 3, 2008

made it twice very nice except i used swiss (1st time) and brie (2nd time) in place of the fake cheese product it adapts superbly to what ever cheeses you have on hand at the time

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joejoe

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

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Reviewed: Sep. 23, 2008

I have to say, I wasn't thinking that this would be as good as it was. This was SO good. I used Munster cheese in place of the cheese product. I also sauteed a little bit of fresh garlic and onion with olive oil, mixed that up with the spinach and then added it to the rest of the cheese. I used a LOT of dough. Layers and layers, upon layers. Used NO butter. Lightly coated each layer of dough with egg. Put 5 layers on the bottom, a bunch of the mixture, 5 more layers, some mixture, a few more layers, some mixture, and 5 on top. YUM!! Will make again.

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freedumryde

Cooking Level: Intermediate

Home Town: Amherst, Massachusetts, USA

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Reviewed: Sep. 20, 2008

Following other reviewers' suggestions, I omitted the processed cheese and was liberal with the feta. I was a little nervous making this for the first time since I've never worked with phyllo before, but using butter-flavoured cooking spray made it quick and easy. I brought it to a potluck with three different kinds of lasagna and it still stood out, drawing compliments from everyone.

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AIMEE82

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Reviewed: Jul. 21, 2008

This was perfect for a recent event that I had to bring a side dish. Everyone raved and begged me for the recipe. Thanks

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Parker

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Reviewed: Feb. 27, 2008

We really liked this recipe - great flavor! I did take some advice from a few other posters and omitted the butter all together. I also doctored it a bit - I added shredded rotissery chicken, fresh garlic and gently sauteed onions. I used the feta and a jack cheddar mix of shredded cheese. I used a bag of fresh baby spinach and just aded it to the sauteed onions after they were done along with all the other ingredients. Instead of using butter between the phyllo I used butter flavored pam spray and on top didn't use any butter as well - just sprinkled a little of the shredded cheese and it came out nice and crunchy on top!

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semonick4

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Reviewed: Oct. 25, 2006

Very good, but needed some extra spices. Easy to make and assemble, just time consuming. I will make it again!

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KELSEYDAWG

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Reviewed: Oct. 10, 2006

Great recipe. Delete the processed cheese in fact you can combine and add any cheeses that you like in this recipe and will still have a great dish. Suggest spraying a butter flavored cooking spray instead of butter on the phyllo dough. You will not be able to tell the difference and you will save alot of calories! I use this recipe all of the time now and continue to get raves. My family will ask me to bring this dish to all family gatherings!

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ROMDI

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Reviewed: Sep. 20, 2006

I made a light version of this dish - using light cheese and only 2 tbsp of margarine. The taste was great. I struggled a bit w/ seperating the phyllo dough but turned out nicely. I agree - I'd serve as a side dish in the future - the taste became a bit overwhelming.

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Megan

Home Town: Madison, Wisconsin, USA

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Reviewed: Jul. 31, 2006

A friend made this recipe for a recent dinner party. It was a hit, and we all begged for the recipe. I can't wait to try this one myself.

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SHAMEJEDI

Cooking Level: Expert

Living In: Boca Raton, Florida, USA

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Reviewed: Jul. 31, 2006

The spinach portion of this recipe is very good, but very rich. I found the pastry with the filling was too rich, but was very tasty.

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Berube24

Cooking Level: Intermediate

Home Town: Miami Beach, Florida, USA

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Reviewed: Apr. 18, 2006

Yeah! I followed the suggestions of previous reviewers and sauteed 3 cloves of garlic instead of using garlic powder, did NOT use the processed cheese and made a couple layers of spinach instead of just one. I also used 20 oz of fresh spinach instead of frozen, an italian cheese mix instead of just mozzarella, and an egg wash in-between layers instead of butter. In fact, I did not use any butter what-so-ever. As for the phyllo, I wound up using half of a 16 oz package, randomly laying down layers, about 4 to 6 per layer. And I have learned that phyllo can be very forgiving, so do not worry about small tears. In the end, no one will notice, nor will they care since this is soooooo good!

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Mar. 10, 2006

Hi. I followed many of the suggestions. I used only 2 tbls. of butter, did not put any on bottom layer. I put 2 layers of phyllo on bottom and left some room around the edges when spreading spinach mixture. I did not use processed cheese. I used only 6 ounces of feta. I didn't have quite 2 cups of mozzarella, so I added a handful of shredded cheddar. Turned out great! Although my husband thought it was a better side dish and not a main dish.

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Nurse

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Reviewed: Sep. 23, 2005

This was a great cheesy spinach in light pastry dish after following reviewers suggestions. My changes were: didn't overdo the butter, used less than 2 tablespoon, brushed phyllo with butter , I'm thinking I will not even put butter on the bottom layer next time, it was a still a little too greasy, soggy for me (on the bottom (no one else complained),layered dough in between, didn't put spinach mixture to the edge of the dough so the browning was beautiful, used 3 cloves of sauteed minced garlic cloves instead of garlic powder, DID NOT use the processed cheese, yuck, only used 2 cups of mozzarella, and only used 8 oz of feta, 4 oz regular, and 4 oz low-fat feta to cut the calories, like you care at this point LOL. Served at a large family gathering and young and old raved. Several family members took the measly leftovers home and had them for lunch the next day. 2 e-mails to me the next day were similiar- they had to guard their lunches from co-workers. I will definitely make this again.

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Sojourner

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Reviewed: Aug. 24, 2005

The processed cheese, unfortunately stood out in this one. There are better, real cheeses that can and should be used.

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RANCOR

Cooking Level: Intermediate

Home Town: Boone, Iowa, USA

Living In: Lincoln, Nebraska, USA

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