| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon EVOO
- 2 pounds ground lamb, beef or chicken
- 3 tablespoons butter
- 1 tablespoon lemon zest
- 1 1/2 teaspoons dried Greek oregano or marjoram, half a palmful
- 4 cloves garlic, thinly sliced or chopped
- 2 medium onion, chopped
- Salt and freshly ground black pepper
- 1/2 cup fresh flat-leaf parsley leaves and dill combined, finely chopped
- 2 round tablespoons flour
- About 2 1/2 cups chicken stock
- Juice of 1/2 lemon
- One 10-ounce package organic chopped frozen spinach, wrung dry in kitchen towel
- 1 cup feta crumbles
- 1 sheet puff pastry
- Flour, for rolling
- 1 egg, lightly beaten with splash of water
Instructions
- For the filling:
- Heat the EVOO 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.
- For the puff pastry topper:
- Preheat the oven to 425 degrees F. 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.
- Serve the hot filling in a casserole dish or individual bowls topped with the pastry.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 684 |
| Total Fat | 53 g |
| Saturated Fat | 24 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 35 g |
| Cholesterol | 178 mg |
| Sodium | 920 mg |
Reviews
I made this with the lamb but cut it down for 2.
It was absolutely delicious. My husband is very picky and was not sure how he would like it but it was hit! Every recipe that I have cooked of Rachael’s has been wonderful! Definitely a fan!
It was absolutely delicious. My husband is very picky and was not sure how he would like it but it was hit! Every recipe that I have cooked of Rachael’s has been wonderful! Definitely a fan!
We loved this recipe! I had only one pound of ground lamb so I used a pound of ground beef as well. I thought the consistency was just right – I made the meat filling the night before and then warmed it up the next day in a casserole dish. I cut the puff pastry into small rounds and baked them at the same time on a baking sheet then combined the two once out of the oven. The flavors are wonderful – give it a try!
This is so amazing!!!!!!
We liked the flavor overall. I used ground, dried marjoram and not oregano. Next time, less chicken broth as it was a bit too watery for consuming on the very same night. Maybe it would not be as watery if I used it as a “cook ahead” meal and it might absorb the liquid. I made this for a large casserole dish rather than separate dishes. Next time, I’ll be cutting the puff pastry larger than the top of the casserole dish as it shrank a bit during the baking process. The lemon juice made a nice addition as did the Feta cheese for creating a very nice flavor. I used ground turkey and this worked just fine.
I tried this recipe using ground beef and beef broth. My family loved it! Very tasty!
Couldn’t wait to try this after watching the show. Oh my was this recipe delicious! Left overs were terrific too. Don’t know why I am surprised by the quality of Rachael’s recipes. Haven’t been disappointed yet!
one word..yucky