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
. 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.