This is essentially a great recipe - but I'd like to offer some optional tips and a shortcut I use: to one thawed 10 oz. pkg. chopped spinach with the liquid *firmly* squeezed out, I added a 16 oz. container of low or non-fat cottage cheese, 1/3 c. parmesan cheese, 1 slightly rounded tsp. chicken bouillon powder or granules and everything else for the filling posted in this recipe (I think I used slightly rounded Tbsps. for the sumac). Once mixed, I let it sit overnight in the fridge to blend flavors. Next day, INSTEAD OF PHYLLO, I used LARGE refrigerator biscuits, rolled them out on a Bisquick-powdered countertop and filled as directed,making half-moons and crimping edges with a fork. Placed 'em on a greased pizza pan, misted 'em lightly with cooking spray & baked 'em in a pre-heated 425* oven for 10 or so minutes. The filling keeps well; you can make a batch at a time for several days or freeze some of the filling for later use. =)
Was this review helpful?
1 user found this review helpful
This is essentially a great recipe - but I'd like to offer some optional tips and a shortcut I...