I cooked the Greek version of the recipe back when it first came out in the What's Cooking magazine and loved it. Since then, I've gotten tons of requests for more, and basically make it at least one every two weeks. This recipe was the reason I got hooked on the Kraft recipes and it'll get you hooked too! I tend to put WAY more greek sauce and feta cheese than needed and like to let the feta blend in to make the sauce creamier. I also use sundried tomatoes in olive oil, and use a bit of the oil to coat pasta to go with the dish. TRY IT!
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