Reviewed: Oct. 23, 2009

I'm sorry but we didn't enjoy this at all. The onions over powered the entire dish. I may make it once more and omit the onions and add 5 eggs to help hold it together.

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rofayah

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Reviewed: Oct. 18, 2009

Super easy! Very tasty. Went together in no time. Great for a hearty cold night supper. Added a salad and made a great meal!

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SUNNI_ONE

Cooking Level: Expert

Living In: Harpers Ferry, West Virginia, USA

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Reviewed: Jul. 6, 2009

mmmm this is so delicious! The only thing I changed was I didn't add the poultry seasoning. It doesn't need it. I also added an egg. It tastes just like spanikopita and it was so easy.

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Jessica

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Reviewed: Apr. 13, 2009

not for us. used garlic and an egg as suggested, but still...did not care for this recipe.

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Kimberly

Cooking Level: Intermediate

Home Town: High Prairie, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Mar. 26, 2009

I absolutely LOVED this. Wow! Such a keeper. I added 3 eggs, cut the feta to ~1/2 cup. Cut the bread crumbs and butter by half. So delicious! I will be making this very often. Great served hot or cold!

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 23, 2009

This is an excellent and easy recipe. I used about 4-5 eggs, and instead of breadcrumbs (I was out) I used crumbled pita chips, YUMMY! Went with reviewers suggestions and only added dill, oregano, black pepper and 2 crushed garlic cloves. Definitely will make again.

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Cali Cook

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Reviewed: Jan. 4, 2009

well worth making, like others I halved the amount of spinach, and used frozen spinach well drained and then placed on a warm pan to dry a little more not so hot it wilts cooks

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Guzziowner

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

i thought this was very tasty as well as easy. i added eggs like another reviewer had suggested. i will make this again and again!

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margie

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Reviewed: Nov. 25, 2008

As usual I wish I had read the previous reviews prior to cooking. I halved the spinach and used a variety of seasoning from my spice cabinet as my only alterations to the recipe. In the future I would also halve the bread crumbs and add an egg or two.

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Jen VB

Cooking Level: Intermediate

Home Town: Chelmsford, Massachusetts, USA

Living In: Salem, New Hampshire, USA

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Reviewed: Nov. 3, 2008

My family LOVED it !

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countrychick

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Reviewed: Oct. 19, 2008

Really great recipe for adults and kids alike! The sauce makes enough for two recipes so I freeze half for next time... and there is always a next time! Also, the baking time seems to be short I usually end up baking an extra ten minutes.

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Nicole B.

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Reviewed: Jul. 10, 2008

This was great! I substituted oregano and the juice of 1/2 a lemon and bit of lemon zest for the dill and poultry seasoning to create a bit more of a spanikopita Greek flavor. It turned out wonderfully! I may add a beaten egg or two next time to hold the spinach mixture together a bit more though.

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MHOEFFER

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Reviewed: Jun. 18, 2008

First, i shall reduce the amount of the spinach, then followed with add more eggs. here i use 5 med eggs but the spinach i used was almost 2 pounds. Mix 2 kinda cheese; Ricotta & Cottage together. I omit the dill instead of oregano, black pepper, nutmeg, salt, pinch of poultry seasoning and i only use garlic (since my hubby doesn't like onion). Last, i accompany this pie with slices of Foccasia bread & red wine!...Hemmmmm..mama mia...

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My Pot Luck

Cooking Level: Expert

Living In: Jakarta, Jakarta Raya, Indonesia

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Reviewed: Feb. 7, 2008

I followed the advice of a few reviewers (and my own instincts) and made a few changes: I cut the spinach in half and the breadcrumbs in half; I added 2 eggs to make it cuttable; I skipped the dill and poultry seasoning and instead added 1 teaspoon minced garlic; I also substituted 15 ounces of ricotta for the 8 ounces of cottage cheese.

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Gretchen C

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Reviewed: Oct. 15, 2007

I just microwaved and squeezed some frozen spinach, added egg whites, paprika, and oregano, layered with cottage cheese and sprinkled with breadcrumbs before baking. It was great, and a little lemon would make it better.

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jinganlin

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Reviewed: May 18, 2007

Good pie

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tommy

Cooking Level: Expert

Home Town: West Kirby, Merseyside, England, U.K.

Living In: Seattle, Washington, USA

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Reviewed: Dec. 26, 2006

I liked it..but changed it a bit- used mozzarella instead of feta, omitted the dill and poultry seasoning and added four eggs to make it 'cuttable' ...it was delicious! oh, and I used frozen spinach without any problems, I just made sure that I defrosted it and squeezed all of the water out.

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MrsFick14

Cooking Level: Intermediate

Home Town: Islip, New York, USA

Living In: Redondo Beach, California, USA

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Reviewed: Mar. 6, 2006

I customized this, so I am not sure if it is 4 stars as written or not. I added red bell pepper and a couple of cut up artichoke hearts, plus extra cottage cheese. I didn't have feta, so I used gorgonzola, which was a bit harsh, but milder the next day.

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Jenifer

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Reviewed: Nov. 1, 2005

This is such a flavorful dish, you wouldn't know you were eating spinach! Rather than going to the extra effort of buying or making a pie crust, we just baked it in a shallow casserole dish. The only change I made, was using ricotta cheese rather than cottage. It's a little on the salty side, so, if watching your salt, cut back a bit on the poultry seasoning. I used the left overs the next day in an omlette and it was amazing! Will definately make again and again and again. This may replace the boring green bean casserole at Thanksgiving!

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