Crustless Spinach & Feta Pies
Submitted by happyzhangbo
Individual crustless spinach and feta pies baked in ramekins with mint, nutmeg, and a bright Greek tomato salad on the side. A Mediterranean appetizer or light main.
YIELD
4 servingsPREP
25 minCOOK
25 minREADY
52 minThese little pies are pure Greek comfort, baked in individual ramekins and inverted onto plates like you’re running a bistro.
Spinach gets sautéed with scallions, pulsed in the food processor with eggs, half-and-half, dried mint, and a grating of nutmeg, then folded with crumbled feta and baked until just set.
The Greek tomato salad served alongside brings everything full circle: juicy mixed tomatoes, briny kalamata olives, pepperoncini, and a lemon-oregano dressing.
Pro Tips
- Squeeze every last drop of water from the thawed spinach or your pies will be soggy at the bottom
- Pull the pies when the edges are set but the centers still have a slight jiggle; they’ll finish setting in the turned-off oven
- Run a thin knife around the edge before inverting to get a clean release
- The tomato salad works best at room temperature, so make it while the pies bake
Ingredients
Directions
Position a rack in the center of the oven and preheat to 400℉ (200℃).
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.
Comments
I think the pepperoni in the ingredients list is meant to be pepperonchini. At least that's what it says in the instructions.