I have made this recipe a few times now. I pretty much followed the recipe the first time, except I used a bunch of fresh spinach and halved the ingredients to only make one pie. I have since tried it with variations on different vegetables added to the mix depending on what I have in the fridge. Grated zucchini and carrot one time and mushrooms another time. I also use frozen puff pastry sheets instead of pie crusts cooked for 10 minutes on 185degreesC before adding the filling because thats all I keep handy. I love this recipe, its so easy and delicious. It's become part of my rotation. Thanks!

Reviewed On: Jul. 9, 2009