Spinach Pie with Goat Cheese, Raisins, and Pine Nuts

Awesome Vegetarian Dish! Loved it and will make it again. I added extra raisins because I love them so much! Also used frozen spinach and worked out just fine.

Wow, this is really good! It takes some fast work with the phyllo dough, but there's room for errors. I'm not a fan of raisins so I left them out. A very, very good and impressive dish.

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.

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.

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!

Very good, I substituted walnuts for the pine nuts. My family suggested including chicken next time. Easy enough for a week day meal

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!