Very tasty and disappeared quickly. Made some changes. Based on repeated issues in the reviews about being too oily and wet, cut butter to 1/4 cup (half stick) and milk to 2/3 cup. Egg-washed the pie crust, and baked for 7 minutes before filling to resist a soggy bottom pie crust. Used fresh mushrooms rather than canned, and added sweet peppers and fresh basil when cooking the spinach mixture. Used 4 ounce package of herb & garlic feta as it’s now commonly packaged in a smaller size. Placed thinly sliced green onions on top of pie as last step before baking. With added ingredients, it almost perfectly filled a Mrs. Smith’s 9 inch deep dish pie pan close to the top (about 1/4 cup excess egg mixture) . . . had no oven spillover as others say they encountered although pie tin placed inside an extra deep ceramic pie dish just in case. While it will be made again as made this time, we’ll also try another version with 8 ounces of herb & garlic feta but no cheese on top, even less or no butter, and 1/2 cup milk with a glug of sherry. A definite keeper!!
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Very tasty and disappeared quickly. Made some changes. Based on repeated issues in the reviews...