Ingredients
2 tablespoons butter2 large onions, chopped (about 2 cups)2 garlic cloves, minced1 pound lean ground beef (90% lean)1/2 pound ground pork1 can (8 ounces) tomato sauce1-1/2 teaspoons salt1/2 teaspoon dried thyme1/4 teaspoon each ground cloves, ground mace and ground nutmeg1/4 teaspoon pepper1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup frozen shredded hash brown potatoes1 package (14.1 ounces) refrigerated pie pastry
Preparation
Preheat oven to 400°. In a Dutch oven, heat butter over medium heat. Add onions; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add beef and pork; cook 8-10 minutes or until no longer pink, breaking up meat into crumbles. Drain.
Stir tomato sauce and seasonings into meat mixture. Stir in spinach and potatoes. Remove from heat.
Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Add filling. Unroll remaining pastry; place over filling. Trim, seal and flute edge. Cut slits in top. Bake 10 minutes.
Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning.
