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.
| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 290 |
| Total Fat | 23 g |
| Saturated Fat | 8 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 11 g |
| Cholesterol | 167 mg |
| Sodium | 679 mg |
Reviews
I love spinach and feta combinations, however, the day I made this only one out of three of us would eat it. Yuck! Did not like it at all.
I really am enjoying these as a low-carb lunch paired with a protein.
This was an easy and tasty recipe. I used non fat evaporated milk instead of half and half to keep the fat content down. The tomato salad is key since the spinach is a bit sweet and needs the tang of the tomatoes. I dusted the ramekins with bread crumbs after I greased them for easy removal.
Easy and tasty. I used frozen chopped spinach and skipped the food-processor step. I also added chopped sundried tomatoes. It was a little salty so next time I’ll use less salt. Overall, simple and yummy!
Dynamite, love spinach pie and this was easy and delish. I did cut back on the salt and added some parmesan. I also dusted the ramekins with parm after I buttered them.
Last night was the 2nd or 3rd time I’ve made this and it is one of my wife’s favorites. Aside from the fact that I just eye ball the quantities of the ingredients, I followed the recipe as presented. The only thing I might do a bit differently next time is add a bit of shallot or green onion to the tomato salad. We try to go meatless a few nights out of the week and this is one of the recipes we turn to.
I replaced olive oil with Pam, used reduced-fat feta, and used fat free half and half.
I think it turned out really well – good consistency, not too salty, and nice flavor.
Enjoyed this tremendously. Doubling up the cheese adds a richness that I think I would have otherwise missed. My boyfriend wasn’t big on the mint, but I dug it.
I have no idea why people who don’t really like spinach…attempt to
make a spinach pie. This was a great…easy..yummy recipe.
make a spinach pie. This was a great…easy..yummy recipe.
Re: the salt. A) NEVER confuse table salt with Kosher salt measures.
B) If you add more cheese…then just add a tad less salt to the mix.
I thought it was great as is. I did use fresh mint (didn’t have dry)
and for a fling, I added some dill and a small shallot. Yum!
Just made this tonight, it was good though a little salty. We added 2X the amount of feta (which prob did not help with the salt) and it was great. We will make it again but with little are no salt added, that can always be added on plate. I don’t eat tomatoes but will pass the salad recipe on to those who do I think they will really like it. thanks this was a great meal 🙂