Ingredients
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1 tablespoon extra-virgin olive oil
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10 ounces frozen spinach, thawed
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4 scallions, thinly sliced
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3 large eggs
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1 tablespoon plain breadcrumbs
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2 teaspoons crumbled dried mint
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1 1/4 teaspoons kosher salt
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fresh ground black pepper, to taste
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1 pinch cayenne pepper
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freshly grated nutmeg, to taste
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1/3 cup crumbled feta cheese
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2 -3 pepperoncini peppers, stemmed and chopped
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2 tablespoons pitted kalamata olives, coarsely chopped
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2 tablespoons olive oil
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1 tablespoon fresh lemon juice
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12 ounces mixed small tomatoes, cut in halves (yellow and red)
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3/4 cup half-and-half
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.