Sunday, October 29, 2006

Crustless Spinach & Feta Pies

From: Food Network Kitchens Making It Easy

1 Tbsp extra-virgin olive oil
1 10oz pkg frozen spinach thawed
4 scallions, thinly sliced
3 large eggs
3/4 C half-and-half
1 Tbsp plain bread crumbs
2 tsp crumbled dry mint
1 1/4 tsp kosher salt
Fresh ground black pepper
Pinch cayenne pepper
Fresh grated nutmeg
1/2 C crumbled feta cheese

Tomato salad:
12oz mixed small tomatoes
2-3 pepperoncini, stemmed and chopped
2 Tbsp pitted kalamata olives, coarsely chopped
2 Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
1/4 tsp dried oregano
Kosher salt
Fresh ground black pepper

Position a rack in the center of the oven and preheat to 400. Heat olive oil in a medium skillet over medium-high heat. Squeeze excesss 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 teh last bit of moisture. Brush four 6oz 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.

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.

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