Greek Diner Meat and Spinach Pot Pies - ★Cooking Recipes★

Greek comfort food stuffed with meat and spinach.
Directions for: Greek Diner Meat and Spinach Pot Pies

Ingredients

Filling

1 Tbsp extra-virgin olive oil

2 lb(s) ground lamb, beef or chicken

3 Tbsp butter

1 Tbsp lemon zest

1 tsp dried greek oregano or marjoram, half a palmful

4 cloves garlic, thinly sliced or chopped

2 medium onions, chopped

Salt and freshly ground black pepper

cup flat-leaf parsley leaves, and dill combined, finely chopped

2 round Tbsp flour

2 cups chicken stock

juice of 1/2 lemon

1 package organic chopped frozen spinach (about 10 oz), wrung dry in kitchen towel

1 cup feta crumbles

Puff Pastry Topper

1 sheet puff pastry

Flour, for rolling

1 egg, lightly beaten with splash of water

Directions

Filling

1. Heat the extra-virgin olive oil in a Dutch oven over medium-high heat. Add the meat, brown and crumble. Remove the meat and drain off the fat. Melt the butter in the same pot and add the zest, oregano, garlic, onions and some salt and pepper. Cook to tender, 12 to 15 minutes. Then add the fresh herbs, stir. Add the flour, stir a minute or so and then whisk in the stock. Cook to thicken a little. Add the meat back in along with the lemon juice and spinach. Combine. Turn off the heat, cool and store for a make-ahead meal. Reheat over medium heat until hot. Stir in the feta crumbles just before serving.

Puff Pastry Topper

1. Preheat the oven to 425F. Flour a work surface and lightly roll out the puff pastry. Cut the size and shape of 1 large casserole or up to 6 individual bowls or large ramekins, using sharp paring knife. Place the dough on a nonstick baking sheet and wash with egg. Bake until evenly puffed and deep golden brown in color.

2. Serve the hot filling in a casserole dish or individual bowls topped with the pastry.

See more: Pastry, Dinner