A Lot More Than Plain Spinach Pie (Greek Batsaria) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 11, 2013
Good googly woogly ! thats good............
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Photo by Gin

Cooking Level: Expert

Home Town: Pleasant Grove, Alabama, USA
Reviewed: Feb. 23, 2012
I loved this! The rest of the family, not so much. They didn't like the "hint of mint," but I thought it added to the dish's appeal. I don't think it reheats well, though. I will make it again since I like it and I'm the cook.
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Reviewed: Sep. 25, 2011
This smelled amazing while it was cooking. Probably my own fault, but the taste was a bit of a disappointment. I wasn't quite sure how to quantify a "bunch" of parsley/dill/spearmint, but apparently I didn't get it quite right. Also tried to cut back on the amount of feta (2 1/3 cups seemed like an awful lot), which I'm guessing would have made a huge difference. The filling was still overly wet, even after the crust was well-done. Could have been that spinach was still too damp after washing/draining, though it seemed odd not to saute the veggies.
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Cooking Level: Intermediate

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Reviewed: Nov. 27, 2010
The filling is pretty good, a little too wet for our taste but we enjoyed it nonetheless (will strain it much more next time). We didn't care for the dough part of the pie; I would definitely use phyllo next time. The changes... Two large leeks, three green onions, half a red onion, a bit of mint and basil for the spearmint. I used a Bulgarian feta, which wasn't as salty as the Greek variety can be so the salt factor was lacking in the final product. I still prefer traditional spanakopita though.
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Photo by RMSR

Cooking Level: Expert

Reviewed: Oct. 22, 2010
The whole family agreed, that this was the best spinach pie. I didn`t make the topping and used only 1/2 cup olive oil, or even less. Very delicious, thanks.
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Photo by DiamondGirl amanecer

Cooking Level: Intermediate

Photo by Christine M
Reviewed: Sep. 13, 2009
This was just delicious! I'm not very familiar with Greek cuisine at all, but I liked the combination of leeks and spinach in this, and also that it was not too "eggy". The crust was very good, and the only changes I made was that I could not find fresh dill, so I used a heaping teaspoon of dried, and I only had about half the recommended amount of parmesan (all I had left on hand). It was very good the first day, and even better the next! Thanks for sharing your wonderful recipe, Gracey!
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Photo by Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA
Living In: Holden, Massachusetts, USA
Reviewed: Sep. 10, 2009
The Batsaria recipe posted is very good. Not only is it good, the first day but even better the second. And the crust fuses nicely with the other ingredients. Thank you for posting, I would recommend. It will be a regular in my oven. Always looking for good recipes and this one was over the top.
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