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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.

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wanda gates December 28, 2001

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!

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Anne La Quebecoise January 20, 2006

Excellent appy! Enjoyed by all at a recent party. These quickly went into my favorites to be made again!

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beckyjacobs54 February 24, 2011

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!

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Kittencal@recipezazz September 03, 2010

These were absolutely delicious! I made them for a party I was hosting and everyone went crazy over them!

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Beep Beep Momma's Taxi June 30, 2010

This was a great recipe. I cut the rolls up into pieces and served them as an appetizer.

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Grace32 October 23, 2001
Greek Phyllo Seafood Rolls