Description
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.
Ingredients
- Olive Oil
- Frozen Spinach
- Scallions
- Eggs
- Half-and-half
- Plain Breadcrumbs
- Dried Mint
- Kosher Salt
- Fresh Ground Black Pepper
- Cayenne Pepper
- Nutmeg
- Feta Cheese
- Tomatoes
- Pepperoncini Peppers
- Kalamata Olives
- Fresh Lemon Juice
Instructions
- 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