Pies:
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
Greek Tomato Salad:
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
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.
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.
Shopsmart: Deep into summer, we stock up on heirloom tomatoes. Grown from the prized seeds of nearly forgotten varieties, these sweet, succulent beauties are a treat in a salad or simply sliced and sprinkled with salt.
