Crustless Spinach and Feta Pies Recipe

Name: Crustless Spinach and Feta Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, extra-virgin; 10 ounces spinach, frozen thawed; 4 each scallions, spring or green onions thinly sliced; 3 large eggs; 3/4 cup light cream (half&half); 1 tablespoon bread crumbs, whole wheat; 2 teaspoons mint leaves crumbled dried; 1 1/4 teaspoons kosher salt; 1 x black pepper Freshly ground to taste; 1 pinch cayenne pepper; 1 x nutmeg freshly grated; ⅓ cup feta cheese crumbled; 12 ounces tomatoes small mixed; 2 each pepperoni stemmed and chopped; 2 tablespoons kalamata olives pitted, coarsely chopped; 2 tablespoons olive oil; 1 tablespoon lemon juice freshly squeezed; 1/4 teaspoon oregano dried; 1 x kosher salt; 1 x black pepper freshly ground to taste

Servings: persons

1 tablespoon olive oil, extra-virgin
10 ounces spinach, frozen thawed
4 each scallions, spring or green onions thinly sliced
3 large eggs
3/4 cup light cream (half&half)
1 tablespoon bread crumbs, whole wheat
2 teaspoons mint leaves crumbled dried
1 1/4 teaspoons kosher salt
1 x black pepper Freshly ground to taste
1 pinch cayenne pepper
1 x nutmeg freshly grated
⅓ cup feta cheese crumbled
12 ounces tomatoes small mixed
2 each pepperoni stemmed and chopped
2 tablespoons kalamata olives pitted, coarsely chopped
2 tablespoons olive oil
1 tablespoon lemon juice freshly squeezed
1/4 teaspoon oregano dried
1 x kosher salt
1 x black pepper freshly ground to taste

1
Position a rack in the center of the oven and preheat to 400F (200C).
2
Heat olive oil in a medium skillet over medium-high heat.
3
Squeeze excess water out of spinach.
4
Add spinach and scallions and cook, stirring, until dry, about 4 minutes.
5
Transfer to a colander and press with the back of a spoon to remove the last bit of moisture.
6
Brush 4 (6-ounce) ramekins with some olive oil and put on a baking sheet.
7
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.
8
Remove blade and stir in feta cheese.
9
Divide mixture evenly among ramekins.
10
Bake until set around the edges but still slightly soft in the center, about 20 minutes.
11
Turn oven off, leaving pies inside to set, about 5 minutes more.
12
Run a knife around edge of each pie and invert onto plates; spoon some tomato salad around each and serve.
13
Greek Tomato Salad:
14
Toss tomatoes with pepperoncini and olives in a salad bowl.
15
Add olive oil, lemon juice, oregano, and salt and black pepper to taste.
16
Toss again.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon olive oil, extra-virgin, 10 ounces spinach, frozen thawed, 4 each scallions, spring or green onions thinly sliced, 3 large eggs, and more.

Yes, Crustless Spinach and Feta Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crustless Spinach and Feta Pies

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