About this recipe: I have been working with various stuffing for phyllo. This is by far the best I have come up with.
The recipe should note that the shrimp should be chopped (approx. 1cm x 1cm. - 09 Aug 2007 (Review from Allrecipes US | Canada)
This was my first time working with Phyllo and I had great success. The filling was absolutely delicious. I did do one thing differently. I did not use the oil, only the butter. Try dipping the turnovers in Siracha. It is delicious. Also, I did freeze some filling and made more turovers a couple of weeks later with very good results. - 17 Sep 2007 (Review from Allrecipes US | Canada)
Could phyllo cups be used as well? I picture the filling within the cup, baked and topped grated cheese and fresh dill.. thoughts anyone? **Update** So i made this appetizer and it was sooo yummy. The only thing I would change in the recipe is to reduce the salt some. I used half and half instead as I ran out of milk, and used red bell pepper rather than green, for mor color variation. I also used the frozen phyllo cups and topped with parmesan... beautiful and much easier that working with phyllo sheets. This will be a keeper! As many suggested, this also makes a great pasta dish and/or dip. - 15 Oct 2009 (Review from Allrecipes US | Canada)