39 Reviews of Spinach Ricotta Pie with a Hint of Feta

From: Cooking Star

On Apr 6, 2004

This was absolutely delicious. I used one package of frozen spinach thawed and squeezed dry and it turned out wonderful. I will definitely be making this again!

From: Christy21

On Jul 30, 2004

I didn't have enough ingredients to make the whole dish, so I halved it. It was just enough for my hubby and I for dinner. I'm trying to go vegetarian, and that is the reason for picking this recipe. I really expected a thumbs down from my hubby, but low and behold, he said, "This is a keeper!" It really WAS fabulous!!!! (I'm stuffed and so is he) Thanks for a great recipe to add to my new veg lifestyle!

From: Nogwoman

On May 22, 2007

It's great! It's easy to make, I don't think it needs any addition of salt - I don't know where the other people got their Feta cheese but mine was salty enough! I think next time I will add Collie flower as well. I made this dish for a dairy family dinner and there was nothing left very soon. It was a hit - right on the spot - Thank you Mirj!

From: Missy Wombat

On Jul 3, 2007

Techically this does feed 8 but its so popular that realistically you will feed 4! Everyone enjoyed this and its very easy to make. I did this with a Chinese spinach like plant which worked well.

From: CardaMom

On Sep 7, 2003

Mirj, this was really good! I added somes garlic to the sauteed onions and added some grated nutmeg to the spinach mixture. I served it with a brown and wild rice pillaf and a tomato and onion salad. My husband and three kids liked it. We give it 5 thumbs up!

From: Babs in Toyland

On Feb 19, 2003

Fantastic! I served this with some grilled chicken and it was so delicious. I even made my own Za'atar (using your recipe) and added a teaspoon of that. I am trying to eat low carb so this was a great little dish to make and eat with a piece of chicken or fish.

From: chia

On Feb 9, 2003

wonderful brunch dish. i followed your advice and added the za'atar, and i added a drop of freshly grated nutmeg to the spinach and onions while cooking. this is a keeper!

From: Milla

On Oct 19, 2003

this is as good as everyone says it is. it made enough to guarantee leftovers the next day, but it was gone in a matter of minutes, it was that good.

From: Zesti_V

On Apr 5, 2004

These flavors go exceptionally well together.

From: Bridget Leigh

On Jan 19, 2008

This was fantastic! I cut down on the olive oil, I think I only used about 2-3 T, and didn't really miss the rest that the recipe called for. I also used frozen chopped spinach, and low fat ricotta cheese. We decided that next time we make it, I should add some mushrooms in with the onions. This was perfectly in line with the South Beach foods we are really trying hard to eat. My eight-year-old daughter loved it, saying that it tasted just like the inside of spanikopita. Yes! That's why I like it so much. Thanks, Mirj! This is going in our favorites, for sure.