Crustless Spinach And Feta Pies Recipes

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CRUSTLESS SPINACH AND FETA PIES

You'll be crazy about our quick take on spanakopita. Plated with a zesty tomato salad, this is an impressive dressy lunch or light dinner you can throw together with ease.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 20



Crustless Spinach and Feta Pies image

Steps:

  • 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. Squeeze excess 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 the last bit of moisture. Brush 4 (6-ounce) 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.
  • Greek 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.

1 tablespoon extra-virgin olive oil
1 (10-ounce) package frozen spinach, thawed
4 scallions, thinly sliced
3 large eggs
3/4 cup half-and-half
1 tablespoon plain bread crumbs
2 teaspoons crumbled dried mint
1 1/4 teaspoons kosher salt
Freshly ground black pepper
Pinch cayenne pepper
Freshly grated nutmeg
1/3 cup crumbled feta cheese
12 ounces mixed small tomatoes
2 to 3 pepperoncini, stemmed and chopped
2 tablespoons pitted kalamata olives, coarsely chopped
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon dried oregano
Kosher salt
Freshly ground black pepper

IMPOSSIBLY EASY SPINACH AND FETA PIE

Dinner made in impossibly easy way! Enjoy this cheesy pie made using Bisquick® Original baking mix and spinach - a wonderful meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 8



Impossibly Easy Spinach and Feta Pie image

Steps:

  • Heat oven to 400°. Grease pie plate, 9x1 1/4 inches. Mix spinach, cheese and onions in pie plate.
  • Stir remaining ingredients until blended. Pour into pie plate.
  • Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 120, Carbohydrate 10 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg

1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2 cup crumbled feta cheese
4 medium green onions, sliced ( 1/4 cup)
1/2 cup Bisquick™ Original or Reduced Fat baking mix
2/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 eggs

CRUSTLESS SPINACH AND FETA PIES WITH TOMATO SALAD

This is a really easy and quick take on spinach pie. It is without a crust, but you still get roughly the same yummy flavors in a fraction of the time and effort. There is also a nice side of tomato salad included. Compliments go to the Food Network kitchens.

Provided by LifeIsGood

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19



Crustless Spinach and Feta Pies With Tomato Salad image

Steps:

  • 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.

Nutrition Facts : Calories 298.7, Fat 22.8, SaturatedFat 7.8, Cholesterol 167.4, Sodium 1474.9, Carbohydrate 14.2, Fiber 4.5, Sugar 5.2, Protein 12.3

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

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