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Showing 1-4 of 4
on October 18, 2003
I've been looking for this recipe for a long time. I lost it a long time ago. I used it once for a dinner party where you bring a dish of food. The people there LOVED it and wanted to know how to fix it. I can't wait to fix it again. I normally improvise and then wonder if I got it right. Thanx to Derf for posting it.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 #422514
on November 22, 2009
We love this recipe and make it probably once a month. I do use way more than 2 oz of butter on the layers, but I have a heavy hand with the brush.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 July 20, 2008
Fantastic! I used 1(250g) packet of frozen spinach & made up the rest of the weight with frozen silverbeet from our garden. Also from our garden came garlic chives in place of the dill. Some sliced mushrooms were added at step 4. Matt swore how good it was. Just know: "it's.....good!" Thanks Derf, I'll be making this again. :D UPDATE: I have made this a few times & am aiming for that 1/2 hr prep time, because I find the prep to be the most time consuming part of this recipe when using fresh spinach.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 December 11, 2005
Serving Size: 1 (191 g)
Servings Per Recipe: 8