Greek Inspired Meat Pie

This filling will make 2 pies.  I topped one with sliced potatoes and one was covered with pastry and frozen for later use. If you decide to cover both with potatoes, then you would only need 2  single pie crusts.

1  8"single pie crust
1  8" double pie crust
2 lbs ground beef
1  1/2 cups chopped spinach
1/2 green pepper, chopped
1 carrot, shredded
1 large onion, chopped
6 cloves garlic, chopped
1 tbsp. oregano
1 tbsp. fresh mint 
1 tsp EACH cumin, cinnamon, nutmeg, allspice, salt
1/2 tsp pepper

1-2 potatoes, sliced thinly
1 tbsp. olive oil
1 1/2 tsps lemon juice
oregano and salt to taste

Brown meat, then drain off some of the fat.  Add seasonings, garlic and onion.  Cook until meat is no longer pink and add spinach, green pepper and carrot.

Roll out the pie dough, folding it over to move from the counter to the pie plate, unfold and press lightly into place. Prick with a fork and trim the edge.  For the one topped with potatoes, blind bake single crust in a 450 F oven for 8 minutes with foil covering the edge.

Line second pie plate with pastry.
Fill both shells with meat filling.

Here's the second pie covered with pastry. I made a few air holes and flash froze it for about 1 hour then covered it with foil and labelled it before popping it in the freezer for later use.

On to the potato topping.  You will need enough potato slices to cover the top of your pie while overlapping slices slightly. You may even want them to come out past the edge of the pie more than I did as the potatoes will shrink.  So 1 large or 2 small potatoes, whatever it takes.
Slice potatoes thinly and place in a circle around the pie.  Mix olive oil and lemon juice and brush over top of potato slices.  Sprinkle with oregano and salt.

Bake at 375 F for 45 minutes.  Cool 5 minutes before cutting. Serve with a dollop of tzatziki.