One of the problems with people who do not cook writing cookbooks is that they do not know when they have made a critical error. Such is the case with Paul Robinson's 20 Savoury & Dessert Pie Recipes - The Ultimate Guide For Cooking Pie Dishes (Food Recipes). Right from the get-go the only pie crust recipe, the one referenced by almost every recipe in the book, contains far too much salt, an error that will ruin every pie you attempt to make with it. Luckily, not all of the recipes call for pie crust.
One that doesn't is the recipe for Spinach Pie, a recipe so large that Grandma's eyes popped right out of her head: 4 POUNDS of Feta Cheese? 2 entire POUNDS of phyllo dough? 2 POUNDS of butter? This is enough Spinach Pie for an army, certainly far more than most home cooks would make under nearly any circumstance. That also makes the recipe unique. So, while Robinson has decreased the scallions called for in the original by one bunch and changed a word here and there, clearly this is the same recipe given to the Food Network by Gus Tselios at Marietta Diner, Marietta Georgia, when his diner appeared on the "A World of Flavors" episode of "Diners, Drive-ins and Dives."
The book is horribly formatted, features huge chunks of white space, and of course has no Table of Contents - never mind an interactive one. Worse, Robinson appears to have not so much as bothered to glance through the compiled file, as he has not noticed (or perhaps simply doesn't care) that his numbered instructions proceed in a strange manner: each recipe starts with the last number used by the previous recipe. So, recipe one has steps 1-6, recipe two has steps 6-10 and by the time you get to Peach Pie you'll be trying to follow steps 45-50 and hunting high and low for the rest.
Grandma recommends that you save yourself the trouble and just hunt for a different book in the first place.