Best Crustless Spinach And Feta Pies Recipes

Crustless Spinach and Feta Pies image

Provided by Food Network Kitchen

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon extra-virgin olive oil
1 (10-ounce) package frozen spinach, thawed
4 scallions, thinly sliced
3 large eggs
3/4 cup half-and-half
1 tablespoon plain bread crumbs
2 teaspoons crumbled dried mint
1 1/4 teaspoons kosher salt
Freshly ground black pepper
Pinch cayenne pepper
Freshly grated nutmeg
1/3 cup crumbled feta cheese
12 ounces mixed small tomatoes
2 to 3 pepperoncini, stemmed and chopped
2 tablespoons pitted kalamata olives, coarsely chopped
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon dried oregano
Kosher salt
Freshly ground black pepper

Steps:

Position a rack in the center of the oven and preheat to 400 degrees F. 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.

Crustless Spinach and Feta Pies With Tomato Salad image

Provided by LifeIsGood

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

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

Steps:

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.