CRUSTLESS SPINACH PIE
This is an easy recipe for spanikopita without the filo dough.
Provided by LAURIE816
Categories World Cuisine Recipes European Greek
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch casserole dish.
- In a large bowl, combine the spinach, feta cheese, cottage cheese, onion, poultry seasoning, dill, pepper and salt. Mix well and pour into prepared dish.
- Mix together the breadcrumbs and butter. Sprinkle over spinach mixture and bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 382.6 calories, Carbohydrate 35.5 g, Cholesterol 57 mg, Fat 18.9 g, Fiber 6 g, Protein 19.9 g, SaturatedFat 11.5 g, Sodium 1011.6 mg, Sugar 4.7 g
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
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
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
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.
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