This was delicious! I used 3 bunches of spinach, used 8 layers of the dough on bottom and top. I took the other reviewers advice and added dill & nutmeg. I probably added a little more seasonings also, and it came out VERY FLAVORFUL! I had no problem with it being too moist. I rang the spinach out really well. And actually started out with only 2 bunches, decided I needed the third and just chopped that up and put it in dry. It cooked just fine, I'm not sure you would even need to wilt in pan before the oven? Anyhow, give this recipe a try, it's worth the time!

Delicious. I use more phyllo then the recipe calls for and it is great.

This was awesome. I'd never used phyllo dough before; OMG what a pain. But it was worth it; shared with some guests and they loved it too. I'm going to try it with Mozzarella cheese next; Yummy!

amazing...

I made this using frozen pie crust dough instead of Filo. Pappy's Pie Crust = lard in it! Lard = uber flaky crust!

I loooved this recipe. I made a couple of changes and my roomate who is from greece said its as good as his mothers (a huge compliment)... anyway.. i recommend using pre-washed spinach, about 2 bags should do it. I also found that the first time i made it i used a saltier (local) feta and it tasted amazing. The second time i used a packaged one and it wasnt as salty so i recommend adding a pinch (taste it first). I also recommend adding 1/3 -1/2 bunch of dill to the mix. lastly, I would use at LEAST 4 layers on the bottom and 4 on the top.. enjoy!

I love spinach so this recipe tasted good to me- just the way it is. Used as side dish with meat. Very good. I used fresh spinach and I did cool the mixture in strainer to drain liquid before adding it to egg mixture. Great dish! as is.

Wonderful! Be really careful with the moisture, as everyone said--dry the spinach well and let it cool. Don't overdo the oil on the phyllo, either--I used less than called for. We added a bit more feta as well. Good leftovers, good out of the freezer.

I recommend more crust and used 20 oz of spinach. Yummmy

This was okay, but nothing spectacular. I don't think I'll make it again.

Loved It! Used two 10oz frozen spinach packages and added in some dill as others suggested. I used double ricotta, garlic, green onions. Definitely needed more layers of phyllo dough. Great basic recipe that's easily adaptable to your taste--

Dont reheat in the microwave...

- definitely drain the spinach - season the sauteed spinach to taste - use double the feta - use at least double the phyllo, four sheets was definitely not enough - potential to be delicious

I added a third egg for texture, black pepper, doubled the feta and tripled the garlic and added dill. It came our perfectly delicious, BUT Next time I will not add any dill. I left many crinkles and inperfections in the dough and it made it just wonderful. This will be made in my home every two weeks for sure!

Yummy, but follow the directions of the other reviewers...

This was very good. I thought the spinach would be a little thick, so I put only half the spinach mixture on top the 4 layers of filo, then added an add'l 4 layers of filo, then the remaining spinach mixture, topped off with 4 layers of filo. I couldn't tell there was filo in the middle though. I will make this again. Very tasty!

I never knew Spanakopita is so easy to make. This recipe is delicious. The only thing I didn't like was the spinach was too moist, which made the crust kinda soggy. Next time I would try to dry the spinach really good before baking the pie.