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Added September 30, 2009 | Recipe #392635
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Absolutely delicious, Jan! My only change was to use fresh dill and dried mint, as I had the fresh dill, but couldn't get fresh mint! I had one hot earlier, and just tried another one cold. They were delicious both ways! I'm taking some of the leftovers for my lunch tomorrow! Thanks for sharing! [Made for Aus/NZ Recipe Swap]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
Fantastic! I was a little skeptical about the mint, but I added it as directed and was very happy that I did. Will frequently impress guests with this one!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
Kudos to you for this exceptional recipe! I regularly make something very close to this, but decided to try your version and loved it. Thanks for sharing the recipe.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
Excellent taste! I'm greek and found this recipe combination to be superb. I prefer puff pastry over filo pastry for this type of dish. Not only is it easier to work with but I find it gives a better texture with a savouy pie like this. Were we live the puff pastry comes in a block partially divided in two and need to be rolled out. I rolled the 2 section out to a 1/4 thickness and spooned the mixture onto the edge of the rectangle. Rather then making it round I spread out the mixture from the edge of the pastry by about 2 inches and about 3/4 of an inch high. It's a bit akward to roll like this but if you use parchment paper when rolling out the pastry you can use the paper to help lift and roll.
I used italian mixuture fine bread crumbs and reduced it to 2/3 cup. I grated the onion and found this to have a better texture and no worries of any uncooked pieces. I also used a beaten egg wash for the top of the roll before putting in the oven. Otherwise I did exactly as the recipe called for and found it was very flavourfull.
Yet another truely wonderful recipe I made this tonight along with your Meatballs With Eggplant and Feta and all got an awesome review. I had several people who love spinach and feta rolls say this comes up there with some of the best they have ever tried. I have to agree the filling was delicious and I loved the addition of pine nuts and mint. Having never made spinach and feta rolls before I do not know whether this is the norm but I loved the taste it brought, that and I love pine nuts, so did my guests.. Yet another one I was hoping to have leftovers with and I was only left with 4 rolls. I had been greedy and kept some back to ensure this but then I looked over and they were all gone, so I had to get more from my secret stash. :( Super recipe Jan thanks for sharingpeople 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
*Reviewed for Australian Forum Recipe Tag Game* Sensational filling! Loved it! I recently bought some very expensive frozen gluten-free puff pastry and so happy to find this recipe to try it out on. Well....the pastry was OK for gluten-free ....but the filling was totally delicious. Thankyou Jan. A definite make again recipe for us. Photo also being posted :) Editting to add...I have no idea why but the feta cheese from the deli in the supermarket was far, far cheaper than the packaged cheeses in the fridgespeople 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 (1183 g)
Servings Per Recipe: 1