This was pretty good. Next time I will cut the parsley by half and add some sage, thyme and poultry seasoning. I also added some salt and pepper, as it tasted a little bland. I let the filling cool to room temperature before adding it to the crust. Don't be afraid to pile the filling high when you fill the crust. I found it "shrunk" while cooking, so my pie was a little flat.

Reviewed On: Aug. 12, 2009

Excellent recipe! I cooked it on the grill, then served it with grilled eggplant, zucchini, and taziki sauce. It was yummy!

Reviewed On: Jan. 26, 2009

I was very disappointed in this recipe. The dough did not hold it's shape at all. I tried all the tricks in my book including more flour, and chilling the dough. It spread dramatically. I eventally ended up rolling the dough into balls dipped in sugar, and pressing out slightly with a glass. This made a passable cookie, but I was still saddened by the lack of cool cut outs.

Reviewed On: Jan. 26, 2009