This recipe is easy and FABULOUS! I cook for groups, and tried this on a group of twenty eight folks. The recipe multiplied nicely, too. I multiplied it to show for feeding 32, and made two large casseroles in my corningware casserole cooking pans. It was all eaten except for two small pieces! The only thing I did different than the original recipe is that I exchanged the process cheese food for the real medium cheddar cheese, per a suggestion from another reader. The feta cheese amount is just right, and the whole thing got rave reviews from everyone who ate it. This is an attractive dish. Also, since I made it the night before our big luncheon, I just want to say it re-heats nicely without too much problem with the philo dough. So when I cooked it, I cooled it down, then covered it with foil then refridgerated it overnight. I took it out of the 'fridge in the morning about two hours before I had to reheat it so it would come to room temperature. I turned the oven onto the same as the cooking temp (425 degrees) though a lower temp could easily be used. I warmed it up for fifteen minutes or so. Advice on reheating: keep an eye on it as it is cooking - the philo dough got a little brown around the edges, but turned out just fine.
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This recipe is easy and FABULOUS! I cook for groups, and tried this on a group of twenty...