Reviewed: Aug. 21, 2008

YUM, this is definitely a keeper. I used just a single pie crust and it was plenty of crust. I used feta instead of ricotta and threw in some extra parmesan, plus a splash of milk to make it creamier... I also didn't have onions, but I added some onion salt as well as diced tomatoes, olives, and garlic. It turned out very tasty and flavorful!

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Laurie

Cooking Level: Beginning

Home Town: Grand Rapids, Michigan, USA

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Reviewed: May 12, 2006

I make a lot of changes to attempt to lighten this recipe. I used 10 sheets of phyllo dough rather than pie crust. I simply sprayed with butter cooking spray and layering 5 sheets each for the top and bottom. I then decreasedt he opin and added 3 oz of reduced fat feta. My husband and I both really enjoyed it. Our 4 yo wouldn't touch it.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Jan. 29, 2006

Eh...I made a crustless version. It was quick & easy, but not very flavourful. I sauteed 2 minced garlic cloves and added italian seasoning, cumin and pepper flakes to the cheese mixture. And still, it was just cheesy spinach. Not even quiche like (which was kind of what I was hoping for). Sorry, but not a keeper.

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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: Jun. 18, 2005

The first time I made a pie, and a party of three loved it. What did I learn about pie making? 1. "recipe pastry" just means the pastry you need for that receipe . 2. You need to roll out the pastry sheet, so do that early in the process. 3 You should oil the pastry tray first. 4 750g of cheese sounds like a lot - three tubs - but it was needed and two bunches of spinach is enormous in Australia - I just used one and that was like a mountain in the fry pan. Good lessons, great pie, more than half left over.

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