Crustless Spinach and Feta Pies With Tomato Salad |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a really easy and quick take on spinach pie. It is without a crust, but you still get roughly the same yummy Greek flavors in a fraction of the time and effort. There is also a nice side of tomato salad included. Ingredients:
1 tablespoon extra-virgin olive oil |
10 ounces frozen spinach, thawed |
4 scallions, thinly sliced |
3 large eggs |
3/4 cup half-and-half |
1 tablespoon plain breadcrumbs |
2 teaspoons crumbled dried mint |
1 1/4 teaspoons kosher salt |
fresh ground black pepper, to taste |
1 pinch cayenne pepper |
freshly grated nutmeg, to taste |
1/3 cup crumbled feta cheese |
12 ounces mixed small tomatoes, cut in halves (yellow and red) |
2 -3 pepperoncini peppers, stemmed and chopped |
2 tablespoons pitted kalamata olives, coarsely chopped |
2 tablespoons olive oil |
1 tablespoon fresh lemon juice |
kosher salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Tomato Salad:.
2. Toss the tomatoes together with the pepperoncini and olives in a salad bowl. Add the olive oil, lemon juice, oregano salt and black pepper to taste. Toss again.
3. Spinach Pies:.
4. Put a rack in the center of your oven and preheat to 400 degrees F.
5. Heat olive oil in a skillet over medium-high heat.
6. Squeeze excess liquid out of spinach.
7. Add the spinach and scallions to the skillet and cook, stirring, until dry - about 4 to 5 minutes.
8. Transfer to a colander and press with the back of a spoon to get rid of the last bits of moisture.
9. Brush 4 6-oz. ramekins with some olive oil and put them on a baking sheet.
10. Put spinach mixture, eggs, half-and-half, bread crumbs, mint, salt, black pepper, cayenne pepper and nutmeg into a food processor and pulse until the spinach is finely chopped. Remove blade and stir in the feta cheese.
11. Divide the mixture evenly between the 4 ramekins.
12. Bake until set around the edges but still a little bit soft in the center - about 20 minutes. Turn oven off, leaving the spinach pies inside to set. Keep them in the oven for another 5 minutes.
13. Run a knife around the edge of each pie and invert onto plates. Spoon some tomato salad around each and serve.
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