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