Reviewed: Sep. 19, 2011

I made this with 2 cups of blended shredded cheese and 1 cup of feta cheese and fresh parsley, otherwise the rest of the ingredients were as listed. It turned out very tasty. I do have a question for the author -- what is the reason for the hour wait time before step 2, the overnight refrigeration, and the hour wait time before baking? I just wondered how precise this had to be if I wanted to do this recipe again and was in a time crunch. Thanks!

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Reviewer:

mrswoodzi

Reviewed: Mar. 1, 2011

gave 5 stars , but for the version that is not low-fat.. same ingredients but chose the original versions, not the low fat option. I did this low fat also, but it just wasnt perfect. However, I would totally recommend this!

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Reviewer:

thegreengirls

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Sep. 10, 2009

Delicious but next time I'll use less egg.

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Reviewer:

Weaam

Cooking Level: Expert

Reviewed: Nov. 7, 2006

If you like spinach quiche (I do), you'll probably like this recipe. I was looking for a way to use up some leftover phyllo dough and stumbled on this recipe. It takes a lot of eggs (well, egg whites) and a little effort to assemble, plus it takes some forethought as it has to refrigerate overnight. I found the outside rim of the squares burned against my pan which didn't taste very good. But overall, it was quite good. A very nice presentation! I believe the original high-fat recipe would have been decadent!

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