Heat 3 tablespoons oil in a large Dutch oven over medium heat. Add onion to pan; cook 5 minutes or until browned, stirring occasionally. Add spinach, 1 bag at a time; cook 3 minutes or until spinach wilts, stirring frequently. Simmer spinach mixture 40 minutes or until liquid evaporates. Stir in raisins. Remove from heat; cool completely. Stir in cheese, nuts, salt, and pepper.
Press 1 phyllo sheet into bottom and up sides of a 13 x 9–inch baking dish coated with cooking spray (cover remaining dough to keep from drying); lightly coat phyllo with cooking spray. Repeat procedure with 7 phyllo sheets. Spread spinach mixture in an even layer onto phyllo. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly brush with 1 1/2 teaspoons oil. Repeat procedure with the remaining 3 phyllo sheets and the remaining 1 1/2 tablespoons oil. Place phyllo layer over spinach mixture; tuck in sides to enclose spinach fully. Bake at 400° for 30 minutes. Remove from oven; let stand 15 minutes.
Made half of it with goat cheese and the other half with feta. LOVED the feta and will use that instead of goat cheese next time. I would also use more salt and pepper than the recipe called for next time. This filling would be great rolled up in individual appetizer triangles of phyllo too!
Great vegetarian dish, will make again. I think it got some bad reviews because people don't always know how to modify for better flavors. You can make recipes your own. Appropriate for a special occasion or an everyday meal. Will feed about 4-6 people, when served with a salad as a starter. I added portobello mushrooms to the spinach mixture that I cooked down, and added a little balsamic vinegar towards the end while the liquids were still evaporating. I also used premium goat cheese, 2 different flavors 3.5oz each - Garlic herb and 4 Pepper. I also threw in a small amount of gorgonzola crumbles. I likely was generous with salt and pepper. I prepared the filo with cooking spray, and melted butter. The dish was best fresh out of the oven when it was hot and flaky. Left-overs were good, but instead it was hot and moist. Make sure your filo dough is defrosted thoroughly. Serve with a simple mixed green salad. Enjoy!
Didn't work out for me. I actually love (one of my favorites) a very similar recipe (spinach, pine nuts, goat cheese) that you put inside pizza dough and bake (like a calzone) and it's fantastic. Not sure why this didn't taste good but neither my husband nor I enjoyed it.
This was pretty but it didn't wow either my husband or I. It took a lot of spinach and it just didn't have a lot of flavor. The raisins were the best part. Followed the recipe pretty much the same but add less spinach and a little more salt. This will not be made again.
Great. Easy, quick (I only cooked my half-defrosted frozen spinach for about 15 minutes, not 40), and delicious. My husband, who is trying to eat more after some digestive troubles, ate a full second portion. I definitely thought it needed more salt than called for, but I usually do with CL recipes.
I cut the recipe in half (cooking for two) and substituted chard from the garden for the spinach. Otherwise, I made it as directed except that I didn't have to cook the chard for 40 minutes. That seems like a lot of time. The flavor was excellent and the phyllo dough was a crisp contrast to the filling. I served it with winter squash puree, and Brussell sprouts sauteed with red sweet peppers and garlic.
Next time I might add mushrooms to the filling and sprinkle some seeds on top for garnish. Very good vegetarian main dish.