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Showing 1-4 of 4
By Beth Hayden
on February 17, 2014
on February 28, 2012
Super easy to make and so delicious!
I made my own whole wheat crust from another recipe on Food.com.
I used 6 oz of feta. It doesn't need nearly that much oil (i only eyeballed enough for sauteeing) and added two crushed garlic cloves in with the onions and spinach (i use garlic in everything!). I did use light cottage cheese, regular half and half, but lowered the half and half proportion down to a half cup and added a half cup (plus a little extra) of non-fat greek yogurt. I also used more dill than it called for...not sure exactly how much but probably about 1/4-1/2 tablespoon...but then again, I LOVE DILL! I also added pepper
Plan on making this again very soon!
on December 26, 2009
This was good. My family was skeptical and loved it. I think flower7 had a consistency problem because she used reduced fat/fat free products, which tend to be much runnier. I used full fat ingredients and didn't have a problem. However if you don't mind the runniness, i don't think using lighter ingredients will effect the taste and will try to lighten it up next time. Thanks this was great!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 March 24, 2009
Yummy! I cut the salt to 1/2 tsp and the oil to 1 Tbsp. Also used fat free half-and-half, light cottage cheese, and goat's milk feta. This was wonderful though it was a little watery after baking (didn't affect the taste though and I just drained off the liquid and it wasn't a problem any more.) Thanks for the recipe!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 (156 g)
Servings Per Recipe: 6