Greek Diner Meat and Spinach Pot Pies

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Filling:

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

Puff Pastry Topper:

1 sheet puff pastry

Flour, for rolling

1 egg, lightly beaten with splash of water