This recipe for traditional lamb potpie makes eight individual servings (or two large pies instead). If you like, you can replace the lamb with ground beef. Cool pies completely before covering with plastic and freezing for up to three months. Reheat frozen pies (small or large) in a 375-degree oven for about an hour.
Clever shortcuts make these individual potpies from Everyday Food reader Martha C. Neumann of Bloomfield Hills, Michigan, surprisingly easy. Store-bought rotisserie chicken and pie dough cut the prep time; fennel bulb, fennel seed, and cubed ham update it.
This Greek-style dish can be assembled and then frozen for up to three months. When you're ready to bake, it can go straight from the freezer into the oven.
To assemble the pie, press the spinach mixture into the pans, making even layers; then cover the filling completely with phyllo dough slices.
Load up on intense flavor, and pare down on calories with less oil, fewer nuts-and more basil. We served this better-for-you pesto over whole-wheat pasta. Since fresh basil is at its peak now, double up on the classic sauce.