Layered Meat And Spinach Pie           
Posted by: Bev  Thu, 27 May 2004, at 9:07 a.m.
 

1 lb. ground beef
1 cup coarsely shredded raw potatoes, well drained
1 (8-oz.) can tomato sauce
1/4 cup finely chopped onion
1 egg
1/2 teaspoon salt
1/8 teaspoon pepper
1 (9-oz.) pkg. Frozen Chopped Spinach, thawed, well drained
4 oz. (1 cup) shredded Cheddar cheese
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls

SAUCE

Reserved tomato sauce
2 tablespoons margarine or butter
1/2 cup sliced fresh mushrooms
1/4 cup chopped green bell pepper
1 garlic clove, minced
1/4 teaspoon dried oregano leaves

Heat oven to 375°. In large bowl, combine ground beef, potatoes,
l/4 cup tomato sauce (reserve remaining sauce), onion, egg, salt and pepper;
mix well. With back of spoon firmly press meat mixture into ungreased 9-inch pie pan. Sprinkle spinach evenly over top of meat mixture.
Bake at 375°. for 25 minutes; drain.
Separate dough into 2 long rectangles; firmly press perforations to seal. Cut each rectangle lengthwise into 6 strips to make 12 strips of dough. Arrange dough strips in criss-cross design over' spinach; trim any excess dough.
Bake an additional 15 to 20 minutes or until deep golden brown. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

In small saucepan, combine reserved tomato sauce, margarine, mushrooms, green pepper, garlic and oregano. Simmer 3 to 5 minutes or until thoroughly heated. Spoon over pie. 6 servings.