Reviewed: Dec. 21, 2008

These just didn't work well for me. I may try again cause I don't know that it was the recipe. I just found the phyllo pastry hard to work with.

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Krystal

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Allen, Texas, USA

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Reviewed: Dec. 3, 2008

I made these on the weekend, and was not impressed. I only did 5 layers, so only had to used 1 box of philo pastry (20 sheets per box). I found them tasteless and too flaky and dry (maybe dipping in sour cream would have helped), and I had a lot left over, since my guests did not really like them either. The amount of oil to saute the onions is ridiculous, they were swimming in oil. If you decide to make this recipe, you only need a couple of tablespoons of oil. I can't even imagine doing 10 layers of philo, there would have been even less taste! I would NOT make these again.

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Wendy

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2008

Rave reviews from everyone who ate these. I agree with the other reviewers regarding the number of layers of filo dough....less is more. I used 5 and that seems perfect.

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KH82

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Reviewed: Mar. 12, 2008

Made this for a seminar at my husband's office. Doubled the recipe and served in a large chafing dish. It was delicious and very easy. I followed the recipe exactly. The few leftovers were taken home by staff. This is a keeper and I will make this again.

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rac

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Reviewed: Dec. 24, 2007

Wow, what a lot of fussy work. In fact, they were a pain to make. The outcome was awesome though...5 stars for taste and texture. Next time however, it's off to Costco for me.

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Wendy O'Donnell

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2007

Much better than I ever expected it to be. I'm not a huge spinach fan but I loved the flavor of the dill, feta, and spinach together. To cut the calories I substituted butter flavored cooking spray for the butter.

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Sommer

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Reviewed: Nov. 21, 2007

Very rich flavor- good combination of tastes.

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Laura

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Reviewed: Aug. 10, 2007

I tried this recipe the other day. I took some liberties. I don't use my oven much in the summer as I don't have air conditioning in my kitchen. So, I used wonton wrappers instead of phyllo, and made little triangular pastries. I fried them in a skillet. They were delicious! I can't wait for the weather to cool off so I can try the recipe as it is written.

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KnotGypsy

Cooking Level: Expert

Home Town: Alamogordo, New Mexico, USA

Living In: Seguin, Texas, USA

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Reviewed: Aug. 8, 2007

This was wonderful! I also doubled the filling,and cheated on brushing each layer of phyllo with butter by spraying every other layer with canola oil. I made a ten-serving size to serve with gyros for three people and there wasn't a crumb left over!

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judi

Cooking Level: Expert

Living In: Crawfordsville, Indiana, USA

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Reviewed: Jul. 21, 2007

Didn't need so much oil to saute the onions, 1/4 cup probably would have been fine. They turned out good though!

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L. R.

Cooking Level: Beginning

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Reviewed: Nov. 27, 2006

I made these for a Thanksgiving appetizer. The taste was wonderful. I don't think 10 sheets is necessary. I found that a little much. I would also recommend you go heavy on the butter after you roll them. They dried out a little after cooling and the top layer flaked off. A little time consuming but a nice result.

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Theresa

Cooking Level: Intermediate

Home Town: Tonawanda, New York, USA

Living In: Huntersville, North Carolina, USA

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Reviewed: May 26, 2006

These are good! Was looking for something similar to what I had eaten in Greece, and these were close enough. We always make half a recipe, with a full bunch of green onions, 4oz. of feta, and two eggs, but still divide them into four rolls, because they seem to cook better that way. We just eat them as a meal, my boyfriend loves them.

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KWPRICE4

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Reviewed: Nov. 15, 2005

Very good and impressive for not much work. I found phyllo hard to work with at first, but once you get the hang of it it's a breeze. However, 10 layers is a bit much, there's too much flaky and not enough filling that way. I recommend doing 4.

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