This was excellent. I changed it a little bit, too. First, make sure that you strain your spinach....even fresh has a lot of fluid in it and it will be mushy if you don't. I used 3 T butter and 1 T olive oil when sauteeing to add some flavor. I doubled the Feta (we love Feta) added an additional 1/4 C of Ricotta, a dash of garlic powder, 2 dashes of salt and some freshly ground pepper. I, also, quadrupled the phyllo dough (we're a dough family). My husband LOVED it. He said that it tastes just like our Greek family makes (my extended family is Greek).
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This was excellent. I changed it a little bit, too. First, make sure that you strain your...