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Showing 1-6 of 6
By wanda gates
on December 28, 2001
Good recipe. The next time I make this dish I'll use a strong cheese [maybe Goat Cheese]. The feta cheese was not distinctive. I'll also add some salt to it.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 20, 2006
We've made quite a lot of changes to the recipe, so I'm not rating it, but we 've been very pleased by the result, so I wanted to share! We started with fresh spinach, so we added them to the onion together with the garlic and cooked them for a few minutes, until done. Then we let the mixture cool, salted it a little bit, but not too much since we used 2/3 cup goat milk feta and added about 3 tbsp grated pecorino romano in step 2. We also used more garlic (6 cloves, finely chopped)and shrimps (9 ounces frozen, then thawed a steamed and cut them into 1/2" pieces) and added a lightly beaten egg to the filling (even though I'm not sure it's essential ; I just did it because I usually do when I make spanakopita). And we made this into a pie ( in a 9" pie dish), using 4 lightly buttered phyllo sheets for the bottom a 3 sheets for the top. Only 2 tbsp butter were needed for brushing the dough sheets. We cooked it for 30 minutes at 350 F. Thank you for posting, Dragon Mom!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #723491
on February 24, 2011
on September 03, 2010
Just so delicious! I have to say I made this using puff pastry in place of the phyllo which worked out very well for me, thank you for sharing this great recipe QDM!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 30, 2010
on October 23, 2001
Serving Size: 1 (169 g)
Servings Per Recipe: 4