Reviewed: Jan. 22, 2011

this was good but, this was too rich rasting for my family

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Reviewer:

shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

Reviewed: Jun. 17, 2010

Five stars for flavor, one star knocked down for how fussy these are to make. I think I was overly generous on the breadcrumbs & butter as I needed more than the recipe called for, and I was only using 5 sheets of phyllo as others have recommended. I prepped them on a sheet of foil & used that to help roll it up; waxed paper would probably have been a better choice although the foil worked well enough. Also, a fresh sheet for each roll-up would be good, as the foil got rather buttery & the outer sheet of phyllo stuck like a suction cup on the second roll-up. I will probably make these again although it's not going to be an everyday recipe for me.

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Reviewer:

Susan T-O

Cooking Level: Intermediate

Reviewed: May 30, 2010

I wish I had re-read the reviews before making. "Tasteless and too flaky and dry" says it all. Also, maybe I didn't score properly before baking but I found it very hard to separate the servings afterwards, and just not worth the effort, when the traditional forms of this dish that I've seen are so much simpler (flat and cut into squares or folded up in triangles).

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Reviewer:

RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

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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Reviewer:

Krystal

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Allen, Texas, USA

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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Reviewer:

Wendy

Cooking Level: Intermediate

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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Reviewer:

KH82

Cooking Level: Beginning

Home Town: Davie, Florida, USA

Living In: Providence, Rhode Island, USA

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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Reviewer:

rac

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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Reviewer:

Wenders

Living In: Vancouver, British Columbia, Canada

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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