Crustless Spinach And Feta Pies With Tomato Salad

1. 1

   Tomato Salad:

2. 2

   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.

3. 3

   Spinach Pies:

4. 4

   Put a rack in the center of your oven and preheat to 400 degrees F.

5. 5

   Heat olive oil in a skillet over medium-high heat.

6. 6

   Squeeze excess liquid out of spinach.

7. 7

   Add the spinach and scallions to the skillet and cook, stirring, until dry - about 4 to 5 minutes.

8. 8

   Transfer to a colander and press with the back of a spoon to get rid of the last bits of moisture.

9. 9

   Brush 4 6-oz. ramekins with some olive oil and put them on a baking sheet.

10. 10

    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.

11. 11

    Divide the mixture evenly between the 4 ramekins.

12. 12

    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.

13. 13

    Run a knife around the edge of each pie and invert onto plates. Spoon some tomato salad around each and serve.

* Per serving · 4 servings · Values may vary.