These were just ok, but certainly don't deserve the negative press some of the reviews give. Anyway, the key to frozen spinach is to dry it super duper well, in a colander, then pick it up and squeeze the lump over and over with both hands until nothing else comes out, then wrap it in towels (paper ones, clean dish towels, whatever) and squeeze it some more. The green onions were kind of weird to me here, and I wish I'd used pepper jack or else fried up some Anaheims with my onions because the overall effect was of pizza, not Mexican food. It's still a great idea & not hard to modify to your personal tastes. I used fat free ricotta (as I do in all savory fillings) and the texture is not noticeably different from regular ricotta in this recipe. P.S. - If you're worried about this dish being bland, use a jar of taco sauce instead of enchilada sauce. I wish I had, the stronger flavor of taco seasoning would have taken out the pizza similarities! Thanks for sharing your recipe, Sadonia2!
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These were just ok, but certainly don't deserve the negative press some of the reviews give....