Crustless Spinach & Feta Pies
.
Yield
4 servingsPrep
25 minCook
25 minReady
52 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the pies | |||
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 10 | ounces |
spinach, frozen
thawed |
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 3 | large |
eggs
|
|
| ¾ | cup |
light cream (half&half)
|
|
| 1 | tablespoon |
bread crumbs, whole wheat
|
|
| 2 | teaspoons |
mint leaves
crumbled dried |
*
|
| 1 ¼ | teaspoons |
kosher salt
|
|
| 1 | x |
black pepper
Freshly ground to taste |
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | x |
nutmeg
freshly grated |
*
|
| ⅓ | cup |
feta cheese
crumbled |
|
| Greek tomato salad | |||
| 12 | ounces |
tomatoes
small mixed |
|
| 2 | each |
pepperoni
stemmed and chopped |
*
|
| 2 | tablespoons |
kalamata olives
pitted, coarsely chopped |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
lemon juice
freshly squeezed |
|
| ¼ | teaspoon |
oregano
dried |
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the pies: | |||
| 15 | ml |
olive oil, extra-virgin
|
|
| 289 | ml/g |
spinach, frozen
thawed |
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 3 | large |
eggs
|
|
| 177 | ml |
light cream (half&half)
|
|
| 15 | ml |
bread crumbs, whole wheat
|
|
| 1E+1 | ml |
mint leaves
crumbled dried |
*
|
| 6.3 | ml |
kosher salt
|
|
| 1 | x |
black pepper
Freshly ground to taste |
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | x |
nutmeg
freshly grated |
*
|
| 79 | ml |
feta cheese
crumbled |
|
| Greek tomato salad: | |||
| 346.8 | ml/g |
tomatoes
small mixed |
|
| 2 | each |
pepperoni
stemmed and chopped |
*
|
| 3E+1 | ml |
kalamata olives
pitted, coarsely chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
lemon juice
freshly squeezed |
|
| 1.3 | ml |
oregano
dried |
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
Directions
Position a rack in the center of the oven and preheat to 400℉ (200℃).
Heat olive oil in a medium skillet over medium-high heat.
Squeeze excess water out of spinach.
Add spinach and scallions and cook, stirring, until dry, about 4 minutes.
Transfer to a colander and press with the back of a spoon to remove the last bit of moisture.
Brush 4 (6-ounce) ramekins with some olive oil and put on a baking sheet.
Put spinach mixture, eggs, half-and-half, bread crumbs, mint, salt, black and cayenne peppers, and nutmeg in a food processor and pulse until spinach is finely chopped.
Remove blade and stir in feta cheese.
Divide mixture evenly among ramekins.
Bake until set around the edges but still slightly soft in the center, about 20 minutes.
Turn oven off, leaving pies inside to set, about 5 minutes more.
Run a knife around edge of each pie and invert onto plates; spoon some tomato salad around each and serve.
Greek Tomato Salad:
Toss tomatoes with pepperoncini and olives in a salad bowl.
Add olive oil, lemon juice, oregano, and salt and black pepper to taste.
Toss again.
