1. Tomato Salad: 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. Spinach Pies: 4. Put a rack in the center of your oven and preheat to 400 degrees F. 5. Heat olive oil in a skillet over medium-high heat. 6. Squeeze excess liquid out of spinach. 7. Add the spinach and scallions to the skillet and cook, stirring, until dry - about 4 to 5 minutes. 8. Transfer to a colander and press with the back of a spoon to get rid of the last bits of moisture. 9. Brush 4 6-oz. ramekins with some olive oil and put them on a baking sheet. 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. Divide the mixture evenly between the 4 ramekins. 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. Run a knife around the edge of each pie and invert onto plates. Spoon some tomato salad around each and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
