I have been cooking since I was 6, so aren't many recipes I don't make "improvements" on, and this one was no exception.
For starters, medium is too high of a heat setting for sautee'ing the garlic. It will burn. You need to put the heat to medium low, and use 2 tbsps oil. After the garlic, spinach and green onion was sautee'd and removed from the pan, I added the mushrooms, but seasoned them with 1/8 tsp garlic salt w/ parsley, 1/8 tsp garlic pepper, and 1/8 tsp onion salt. They had a distinct marinaded flavor.
When mixing the feta cheese mixture, I increased the sour cream to 1 cup, because it was too dry without it, and I wanted the mixture to be smoother so the flavors would combine and the cheese would melt some when cooked instead of making the mix clumpy.
The bread coating I changed completely. I used 2 cups italian style bread crumbs, 1/2 cup of shredded parmesan/romano/asiago cheese blend and 1/8 tsp seasoned pepper blend.
When I served this, it was gone in record time. I even had a picky-eater 5 year old visiting that cleaned her plate. I had some filling left over, so I put it in the fridge and then took it to my in-laws' house for their Easter party. I threw it in a bowl and microwaved it, and it made an AMAZING dip when served with Tostito's Scoops. It was gone in 5 minutes. Thanks so much for the key ingredient combinations! You gave me the means to concoct my own something special. I will be making this often, and definately if I have company coming!
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I have been cooking since I was 6, so aren't many recipes I don't make "improvements" on, and...