Reviewer:

cliffr

Reviewed: Nov. 10, 2011

Delicious, but don't forget salt and pepper- this is a keeper!

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1 user found this review helpful

Reviewer:

JLA9180

Reviewed: Oct. 20, 2011

Delicious! Takes a little time and effort because of all the phyllo layers. I added a middle layer of phyllo and split the spinach mixture into two layers. I used a 9 x 13 inch pan.

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6 users found this review helpful

Reviewer:

vwvivian

Reviewed: Oct. 17, 2011

This recipe turned out great! I made it for a recent dinner party. I had never made spanakopita before and this recipe made it very simple, but very delicious. The only difference I made was that I added a little more garlic to the recipe.

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2 users found this review helpful

Reviewer:

Jessica T.

Cooking Level: Beginning

Home Town: Fairfax, Virginia, USA

Living In: Herndon, Virginia, USA

Reviewed: Oct. 15, 2011

Easy and delicious. I used a little less than 2# of spinach and added salt.

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2 users found this review helpful

Reviewer:

JLB

Cooking Level: Expert

Reviewed: Oct. 5, 2011

Great! Used about 1 lb of baby spinach and an extra garlic clove but changed nothing else. Will add this to our menu rotation.

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2 users found this review helpful

Reviewer:

HummingbirdRepublic

Reviewed: Sep. 15, 2011

very, very good! I used frozen spinach, (making sure to drain it/squeeze it very well) and it worked out great. I also substituted the ricotta cheese for cottage cheese because I couldn't find ricotta in our tiny little grocery shop (but they had phyllo?!) and didn't have time to make my own. All in all, it was really good though I will add more phyllo next time!

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2 users found this review helpful