If you don't mind spending all day making and prepping, this is a good recipe fresh from the oven and tastes great the next day as a leftover. Great buttery crust with savory filling. Though, I don't see myself making this incredibly often, it is one I will keep to make for special occasions or want to make one thing that will last the week.
I made this on Easter Sunday yesterday--came out great. I use pre-made dough as well, which worked quite fine.
So, took the recipe at face value. Traveled to the local store and purchased all ingredients that we didn't have sitting around, including "six 10 oz. packages of spinach". I don't know how chef was able to put that much filling into one pie. We ended up with enough filling left over to fill a gallon bag and freeze. The pie is baking now but I'm worried that the first half of the filling that we combined with the second half will not be the correct proportions. I guess we will see! I will say that the recipe otherwise is well written. We enjoy following a new recipe to the letter for the first few times. I will suggest to readers to read carefully, the chef is using a soft boiled egg here. Don't think you'll just boil eggs to hard and slice. You need the soft boiled egg to put into the pie. Also, boil a few extra while you're at it if its your first time trying to use soft-boiled or two minute eggs. So the pie turned out pretty good! It is, at its face value, what you'd expect from the pictures. I guess we just have extra filling for some extra pies!