Crustless Spinach and Feta Pies

From Food Network Kitchens Making it Easy, Meredith, 2004

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
25 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: 5 min
Cook: 25 min
Total:: 50 min

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Ingredients

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

Directions

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.

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.

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Comments & Reviews

recipe Crustless Spinach and Feta Pies
Jessica Bloomington, IN 02-10-2009
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Pretty good, made some changes for lower fat/calories
Rated: 4 stars out of 5

I replaced olive oil with Pam, used reduced-fat feta, and used fat free half and half. I think it turned out really well -... good consistency, not too salty, and nice flavor.Read more
recipe Crustless Spinach and Feta Pies
Megan Pittsburgh, PA 02-03-2009
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Double the Feta, Nix the salt
Rated: 4 stars out of 5

Enjoyed this tremendously. Doubling up the cheese adds a richness that I think I would have otherwise missed. My boyfriend... wasn't big on the mint, but I dug it. Read more
recipe Crustless Spinach and Feta Pies
Mimi Encinitas, CA 01-18-2009
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This is Great!
Rated: 5 stars out of 5

I have no idea why people who don't really like spinach...attempt to make a spinach pie. This was a great...easy..yummy... recipe. Re: the salt. A) NEVER confuse table salt with Kosher salt measures. B) If you add more cheese...then just add a tad less salt to the mix. I thought it was great as is. I did use fresh mint (didn't have dry) and for a fling, I added some dill and a small shallot. Yum!Read more
recipe Crustless Spinach and Feta Pies
sara olympia, WA 12-15-2008
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nice but salty
Rated: 3 stars out of 5

Just made this tonight, it was good though a little salty. We added 2X the amount of feta (which prob did not help with the... salt) and it was great. We will make it again but with little are no salt added, that can always be added on plate. I don't eat tomatoes but will pass the salad recipe on to those who do I think they will really like it. thanks this was a great meal :)Read more
recipe Crustless Spinach and Feta Pies
Anonymous 04-01-2008
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Dissapointment
Rated: 2 stars out of 5

(*I halved this recipe to make 2 servings, and didn't try the tomato salad.) I was really excited about this recipe because I... thought it would be like the filling of Spanakopita, but was let down and unimpressed with the taste of the final product. The combination of the Feta and additional kosher salt rendered the pies salty and unappetizing to my family; my mother also suggested decreasing the ratio spinach to cheese. I would consider making this again, only replacing the Feta with another cheese, like Mozzarella, and perhaps decreasing the amount of salt.Read more