Savory Spinach and Feta Puff with Refreshing Tomato Medley
Indulge in a delightful twist on traditional spinach pie with our Savory Spinach and Feta Puff. This crustless version is not only simpler and quicker to prepare, but it also bursts with the delicious flavors of fresh spinach, creamy feta, and aromatic herbs. The dish is lightly spiced and topped with a sprinkle of nutmeg, making each bite a comforting experience. Paired with a vibrant tomato salad featuring sweet cherry tomatoes, tangy pepperoncini, and hearty olives, this recipe offers a balanced meal perfect for lunch or a satisfying snack. Enjoy this dish warm or at room temperature, ideal for weekdays or casual gatherings.
N/A
Servings
200
Calories
19
Ingredients
Ingredients
extra-virgin olive oil
1 (tablespoon)
frozen spinach
10 (ounces, thawed and excess moisture squeezed out)
scallions
4 (thinly sliced)
large eggs
3
half-and-half
3/4 (cup)
plain breadcrumbs
1 (tablespoon)
crumbled dried mint
2 (teaspoons)
kosher salt
1 1/4 (teaspoons, or to taste)
fresh ground black pepper
(to taste)
cayenne pepper
1 (pinch)
freshly grated nutmeg
(to taste)
crumbled feta cheese
1/3 (cup)
mixed small tomatoes
12 (ounces, cut in halves (yellow and red))
pepperoncini peppers
2-3 (stemmed and chopped)
pitted kalamata olives
2 (tablespoons, coarsely chopped)
olive oil
2 (tablespoons)
fresh lemon juice
1 (tablespoon)
kosher salt
(to taste)
fresh ground black pepper
(to taste)
Instructions
1
1. Start by preparing the Tomato Salad: In a mixing bowl, combine the halved tomatoes, chopped pepperoncini peppers, and coarsely chopped kalamata olives. Drizzle with olive oil and fresh lemon juice, then season with kosher salt and freshly ground black pepper to taste. Toss gently to combine and set aside.
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2. For the Spinach Pies, preheat your oven to 400 degrees F (200 degrees C) and position a rack in the center.
3
3. In a large skillet, heat the extra-virgin olive oil over medium-high heat. While the oil heats, thoroughly squeeze excess moisture from the thawed spinach.
4
4. Add the squeezed spinach and sliced scallions to the hot skillet, and sauté for approximately 4 to 5 minutes, or until the mixture is dry and the scallions are softened. Remove from heat, transfer to a colander, and press down with a spoon to eliminate any remaining moisture.
5
5. Prepare four 6-ounce ramekins by brushing the insides with olive oil and placing them on a baking sheet for easy handling.
6
6. In a food processor, combine the spinach mixture, eggs, half-and-half, breadcrumbs, dried mint, kosher salt, black pepper, cayenne pepper, and freshly grated nutmeg. Pulse until the spinach is finely chopped and well combined. Gently fold in the crumbled feta cheese with a spatula, ensuring it is evenly distributed throughout the mixture.
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7. Evenly divide the spinach mixture among the prepared ramekins.
8
8. Transfer the baking sheet to the oven and bake for approximately 20 minutes, or until the edges are set and the center remains slightly soft.
9
9. Once baked, turn off the oven and let the spinach pies remain inside for an additional 5 minutes to further set.
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10. To serve, run a knife around the edges of each pie and gently invert onto plates. Arrange a generous serving of tomato salad around each pie, and enjoy this delightful dish!
Nutrition Information
14
Fat
8.5
Carbs
7.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Savory Spinach and Feta Puff with Refreshing Tomato Medley.
Is this recipe a traditional spinach pie?
No, it is a crustless version that is simpler and quicker to prepare than traditional spinach pie.
How many calories are in one serving?
Each serving contains approximately 200 calories.
What are the primary flavors in the spinach puff?
The dish features fresh spinach, creamy feta cheese, aromatic herbs like dried mint, and a hint of nutmeg.
What ingredients are used in the refreshing tomato medley?
The salad consists of cherry tomatoes, chopped pepperoncini peppers, kalamata olives, olive oil, and fresh lemon juice.
How many ingredients are required in total?
There are 19 ingredients used across the spinach puffs and the tomato salad.
What type of spinach is recommended for this recipe?
The recipe uses 10 ounces of frozen spinach that has been thawed and squeezed of excess moisture.
What is the fat content per serving?
There are 14 grams of fat per serving.
How much protein does this dish provide?
Each serving provides 7.5 grams of protein.
What is the carbohydrate count for this recipe?
There are 8.5 grams of carbohydrates per serving.
At what temperature should the oven be preheated?
The oven should be preheated to 400 degrees F (200 degrees C).
How long do the spinach puffs need to bake?
They should bake for approximately 20 minutes.
What should the texture of the center be when finished baking?
The edges should be set, but the center should remain slightly soft.
Why should the puffs stay in the oven after it is turned off?
Leaving them in the oven for an additional 5 minutes allows them to further set.
What size ramekins are needed for this recipe?
The recipe calls for four 6-ounce ramekins.
How do you prepare the ramekins?
Brush the insides of the ramekins with olive oil to prevent sticking.
Do I need to sauté the spinach before mixing?
Yes, the spinach and scallions should be sautéed in olive oil for 4 to 5 minutes until dry.
What equipment is needed to blend the spinach mixture?
A food processor is used to pulse the spinach mixture until finely chopped.
How is the feta cheese added to the mixture?
The crumbled feta cheese is gently folded into the mixture with a spatula after processing.
What spices are used to season the spinach puff?
The puffs are seasoned with kosher salt, black pepper, cayenne pepper, and freshly grated nutmeg.
What type of olives are used in the tomato salad?
The recipe uses pitted and coarsely chopped kalamata olives.
Can this dish be served at room temperature?
Yes, it can be enjoyed warm or at room temperature.
What is the best way to remove moisture from frozen spinach?
Squeeze it thoroughly by hand and then press it down with a spoon in a colander after sautéing.
What kind of tomatoes are best for the salad?
A mix of small yellow and red tomatoes (12 ounces) is recommended.
Is there any bread in this recipe?
The recipe uses one tablespoon of plain breadcrumbs in the spinach mixture.
What liquid is used for the base of the puff?
The base uses three large eggs and 3/4 cup of half-and-half.
How should the scallions be prepared?
The scallions should be thinly sliced before sautéing.
How do you serve the spinach puff?
Invert the puff onto a plate and arrange the tomato salad around it.
What gives the tomato salad its tang?
The tang comes from fresh lemon juice and chopped pepperoncini peppers.
Is this recipe suitable for a light lunch?
Yes, its balanced flavors and nutritional profile make it perfect for lunch or a satisfying snack.