Greek-style festive meat with spinach under a dough lid

Ingredients:

Filling:

• 900 g of minced young lamb, beef or chicken
• 1 pack (300 g) chopped frozen spinach (squeeze with a kitchen towel)
• 1 cup crumbled feta cheese
• 1 tbsp extra virgin olive oil
• 3 tbsp (45 g) butter
• 1 tbsp lemon zest
• 1.5 tsp dried oregano or marjoram (half a handful)
• 4 cloves of garlic, sliced ​​or diced
• 2 medium-sized onions, chopped
• Salt and ground black pepper
• 1/2 cup finely chopped fresh parsley and dill leaves
• 2 heaped tablespoons of wheat flour
• About 2.5 cups chicken broth
• Juice of 1/2 lemon
• Puff pastry lid:
  1 sheet of puff pastry
• Wheat flour for working with dough
• 1 egg, lightly beaten with a little water

Preparation:

1. For the filling: Heat olive oil in a Dutch oven over medium-high heat. Add the ground meat and brown, breaking it up into pieces. Remove the meat and drain the fat. In the same Dutch oven, melt the butter, add the zest, oregano, garlic, onion, and some salt and pepper. Cook until tender, 12-15 minutes.
2. Then add the fresh herbs and stir. Add the flour, stir for about a minute, then pour in the broth. Cook until the mixture thickens slightly. Return the meat to the pan along with the lemon juice and spinach. Stir. Turn off the heat, let cool, and store for later. Reheat over medium heat. Before serving, top with crumbled feta cheese.
3. For the dough lid:
   
   Preheat the oven to 220°C (425°F). Flour the work surface and lightly roll out the dough. Using a sharp knife, cut the dough to the shape and size of one large casserole dish or 6 individual ramekins. Place the dough on a nonstick baking sheet and brush with egg wash. Bake until the dough is evenly risen and richly golden brown.
   
   Serve the hot filling in a casserole dish or individual ramekins, sprinkled with parsley.