CRUSTLESS SPINACH AND FETA PIES WITH TOMATO SALAD
This is a really easy and quick take on spinach pie. It is without a crust, but you still get roughly the same yummy flavors in a fraction of the time and effort. There is also a nice side of tomato salad included. Compliments go to the Food Network kitchens.
Provided by LifeIsGood
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 298.7, Fat 22.8, SaturatedFat 7.8, Cholesterol 167.4, Sodium 1474.9, Carbohydrate 14.2, Fiber 4.5, Sugar 5.2, Protein 12.3
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