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on October 31, 2012
I already knew that I like to eat Spanakopita, but I had never made my own before, so this was a bit of fun for me. Never having worked with uncooked phyllo before, I was a little surprised at how papery it is. The only change I would make is to make this thicker, whether by decreasing the pan size or increasing the recipe. Other than that, I found this to be perfect. Thanks for posting! Made for PAC Fall '12person 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 March 17, 2013
I made this for the first time and was very impressed. I was cooking for a lot of folks and one of them was vegetarian so I needed a main dish for her. I made it in a 10 by 10 pan with a little over a pound of fresh spinach, one full onion, three medium shallots and the rest of the stuff about what was called for. I cooked the spinach filling on the stove as called for (without the cheese) three hours ahead of time and put it in the fridge because I was going out for a while. 1 hour before dinner I preheated the oven, mixed the cheese in and put butter between and on top of the phyllo sheets, and baked it for 45 minutes. My vegetarian guest said it was better than the Spanakopita she had at a restaurant! Others loved it also.<br/><br/>Definitely making it again!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
Serving Size: 1 (170 g)
Servings Per Recipe: 8