This was good, but I made some adjustments. First, no one mentioned the need for salt, so I added 1/2 tsp. (and 1/2 tsp. pepper, as another reviewer mentioned adding pepper). I would use 1 tsp. salt and 1/2 tsp. pepper next time - 2 lbs. is a lot of spinach, and you still have all those onions and 2 eggs! I used lowfat ricotta and feta, and they had no effect on the mixture (I think I would use 1/2 cup more feta next time). You have to give the spinach about 7-10 minutes to fully wilt, and spinning it in the salad spinner took away a lot of water, but it still wasn't enough. I think I'll use 3 boxes frozen, and thaw it and wring it out with my hands next time before adding. Believe it or not, the restaurants use the frozen spinach, and it still tastes great! I used 6 sheets phyllo dough on the bottom, and 6 sheets on the top - that was perfect, and it held together nicely. I think next time I will alternate how I lay the sheets in, so that you don't have one side of the pan have just a little overhang, while the other side has a lot of overhang. I did top the final sheet with some olive oil, and that made it pretty. Thanks for the recipe!
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This was good, but I made some adjustments. First, no one mentioned the need for salt, so I...