Crustless Spinach and Feta Pies With Tomato Salad
photo by Karen Elizabeth
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
Spinach Pies
- 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
-
Tomato Salad
- 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
-
Tomato Salad:
- 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.
-
Spinach Pies:
- Put a rack in the center of your oven and preheat to 400 degrees F.
- Heat olive oil in a skillet over medium-high heat.
- Squeeze excess liquid out of spinach.
- Add the spinach and scallions to the skillet and cook, stirring, until dry - about 4 to 5 minutes.
- Transfer to a colander and press with the back of a spoon to get rid of the last bits of moisture.
- Brush 4 6-oz. ramekins with some olive oil and put them on a baking sheet.
- 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.
- Divide the mixture evenly between the 4 ramekins.
- 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.
- 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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Reviews
-
I enjoyed this on every level, very nice quiche/pie, and came at a good moment when my husband is not so well and I have to be careful what I feed him, nothing that is difficult to eat or digest. This certainly fitted the bill!! I used a soft greek feta, they were quickly put together and made a nice light dinner. On this occasion I did not make the salad, but certainly will in future. Thank you, enjoyed for Consideration Tag Game
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Absolutely DIVINE! I made these for a summery luncheon party for friends and they went down a bomb! LOVE anything that is crustless for the old diet, and these were FULL of flavour and so light and tasty! I doubled the recipe and served two per person with the salad and some steamed baby potatoes............it was all SPOT ON! Made for the Big Fat Greek Tag Game and a keeper for me thanks darink! FT:-)
RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!