Greek Diner Meat And Spinach Pot Pies
Serves: 2
Fredy Murphy
1 January 1970
Based on User reviews:
42
Spice
51
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Butter1 tbsp
Lemon Zest4 cloves
Garlic (thinly sliced or chopped)2 medium
Onion (chopped)1
Salt2.5 cups
Chicken StockDirections:
1
Watch how to make this recipe
2
For the filling: Heat the EVOO in a Dutch oven over medium-high heat
3
Add the meat, brown and crumble
4
Remove the meat and drain off the fat
5
Melt the butter in the same pot and add the zest, oregano, garlic, onions and some salt and pepper
6
Cook to tender, 12 to 15 minutes
7
Then add the fresh herbs, stir
8
Add the flour, stir a minute or so and then whisk in the stock
9
Cook to thicken a little
10
Add the meat back in along with the lemon juice and spinach
11
Combine
12
Turn off the heat, cool and store for a make-ahead meal
13
Reheat over medium heat until hot
14
Stir in the feta crumbles just before serving
15
For the puff pastry topper: Preheat the oven to 425 degrees F
16
Flour a work surface and lightly roll out the puff pastry
17
Cut the size and shape of 1 large casserole or up to 6 individual bowls or large ramekins, using sharp paring knife
18
Place the dough on a nonstick baking sheet and wash with egg
19
Bake until evenly puffed and deep golden brown in color
20
Serve the hot filling in a casserole dish or individual bowls topped with the pastry