Crustless Spinach and Feta Pies

From Food Network Kitchens Making it Easy, Meredith, 2004

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 6 Reviews
Total Time:
50 min
Prep
20 min
Inactive
5 min
Cook
25 min
Yield:
4 servings
Level:
Easy
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You'll be crazy about our quick take on spanakopita. Plated with a zesty tomato salad, this is an impressive dressy lunch or light dinner you can throw together with ease.

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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Newest Ratings and Reviews

Read all 6 reviews

  • on September 15, 2011

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    Last night was the 2nd or 3rd time I've made this and it is one of my wife's favorites. Aside from the fact that I just eye ball the quantities of the ingredients, I followed the recipe as presented. The only thing I might do a bit differently next time is add a bit of shallot or green onion to the tomato salad. We try to go meatless a few nights out of the week and this is one of the recipes we turn to.

    people found this review Helpful.
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  • on February 10, 2009

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    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.

    people found this review Helpful.
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  • on February 03, 2009

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    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.

    people found this review Helpful.
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