2 Reviews

After I got the spinach out of the fridge, I realized that I had a 12oz. package instead of the two pounds called for. Also, had no leeks or green onions. Made it anyway, using close to 1/2 cup finely chopped sweet onion. Also, only had dried parsley and dill, so I "guesstimated" how much to use. Everyone loved it - those who wanted cheese, sprinkled some feta crumbles on top, but it wasn't really necessary. One friend has already requested this again - hmm, her birthday is next month... Did I mention we all LOVED this? made for ZWT9 Soup a Stars

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Linky July 20, 2013

For a vegan version of spanakopita, this is pretty good. I guess I just like mine better with some sort of binder in the filling. I was worried about the quantity of dill, but it turned out to be just right. I would have liked to have a higher ratio of filo dough for this amount of filling. Next time I would double the filo dough and use about 3/4 of the amount of filling. Taste was fine though. 4 diverse adults ate this for dinner and we all agreed on this assessment of the dish.

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alvinakatz July 17, 2013
Greek Spinach & Herb Pie (Without Cheese) A.k.a. Spanakopita