In a large skillet over medium-high heat, brown the ground beef or turkey for about 5-6 minutes until no longer pink. Stir occasionally.

Add taco seasoning and the choice of chopped bell peppers or baby spinach. Mix well and let cool slightly.

On a lightly floured surface, roll out the pie crusts until about 1/8 inch thick, using ghost-shaped cookie cutters to cut out shapes.

Place half of the crusts on a lined baking sheet and spoon the cooled filling onto each, leaving half-inch borders.

Top with shredded Mexican cheese, then place the remaining ghost-shaped crusts over the filled ones and seal tightly.

Mix the egg with milk or water for egg wash and brush generously over the tops of each ghost-shaped pie.

Preheat oven to 425°F (220°C) and bake for 10-14 minutes until golden brown.

Let cool on the baking sheet for a few minutes before serving with salsa or guacamole.