15 Comments
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Chitra Agrawal's avatar

I actually bought phyllo for the first time and totally making this! Looks amazing and that crunch, am drooling. LOL the vacuum at the end is chef's kiss:))

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Lukas Volger's avatar

Hahah I'm glad you stuck around to the end

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Hetty Lui McKinnon's avatar

I cannot wait to make this!

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Sarah Copeland's avatar

I absolutely adore a spinach pie of any kind. Phyllo for the win!! Such a smart thing to have on the table Thanksgiving day.

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Lukas Volger's avatar

Thanks, Sarah!!

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yasmin fahr's avatar

This looks so good!! I just went to a friend’s house for dinner, and they made something similar, and I haven’t been able to stop thinking about how I need to make it. Thank you for the recipe and push to do it! :)

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Lukas Volger's avatar

Would love to see your approach!

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Robin Lewis's avatar

I am starting a list of ideas for our Christmas dinner (11-13 people), and this sounds perfect! BTW, I use a potato "ricer" to squeeze the liquid from thawed (frozen) spinach, but I'll start your steaming method!

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Jennifer C's avatar

Yummy!

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The Novice Chef's avatar

Ok, this is going on our Thanksgiving table!

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Sally Burke's avatar

I love cooking with Phyllo and even if you think you have a bit left over, adding another sheet won’t hurt, just adds more to crunch on. Thank you for this recipe, it sounds delicious, particularly with the added dates.

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Mary Biron's avatar

What would be the best substitute for the bleu cheese????

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Denise's avatar

Feta and cottage cheese is another good combo - the cottage cheese gets creamy and the feta gives it a punch. Sounds odd but my Greek grandmother used it and her spanokopita was always the best.

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Lukas Volger's avatar

Hadn't thought of that -- sounds delicious, and ups the protein, too!

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Lukas Volger's avatar

Feta would be great! But truly any cheese. Since ricotta is so mild in flavor I think a pungent one is useful here.

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