Crustless Spinach and Feta Pies With Tomato Salad

Recipe by LifeIsGood
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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