Keep those little turkeys busy on the big day.
That whole getting dinner on the table routine? Help is finally here.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Add a festive start to the evening with one of these spicy-sweet sips.
Having a hectic week? Prep dinner early and be rewarded when you walk in the door.
As a member, you can save and organize your favorite recipes and more.Join Food.com
Our one-stop shop has every recipe, tip and how-to you need.
Believe it or not, it's time to get merry. Our best recipes, tips and ideas are here to help.
ALSO NEW: Food.com: The App is Here
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Make sure happy hour is extra happy with these aha tricks.
Up your baking game with these five smart ideas.
Take your love of bacon to new levels with these aha tips.
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
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