Crustless Spinach and Feta Pies with Tomato Salad
Delight in the wholesome flavors of these Crustless Spinach and Feta Pies with Tomato Salad, a perfect fusion of simplicity and taste. These light, savory mini pies are packed with tender spinach, creamy crumbled feta, and a hint of garlic, all baked to golden perfection without the fuss of a crust. The companion tomato salad offers a vibrant contrast, featuring juicy cherry tomatoes, crisp red onion, and a tangy red wine vinaigrette for a fresh and zesty finish. Ready in under an hour and brimming with Mediterranean-inspired goodness, this recipe is ideal for breakfast, brunch, or a light dinner. Gluten-free adaptable and effortlessly elegant, it’s a nutritious dish sure to impress!
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Recipe Information
Ingredients
- 5 cups fresh spinach
- 1 tablespoon olive oil
- 2 cloves garlic
- 4 large eggs
- 1 cup milk
- 3 ounces crumbled feta cheese
- 2 tablespoons all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups cherry tomatoes
- 0.5 medium red onion
- 2 tablespoons fresh parsley
- 1 tablespoon red wine vinegar
- 1.5 tablespoons extra virgin olive oil
- 0.25 teaspoon salt (for salad)
- 0.25 teaspoon black pepper (for salad)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick spray or olive oil.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic, and cook for 1 minute until fragrant.
Add the fresh spinach to the skillet in batches, stirring constantly, until wilted. Remove from heat and set aside to cool slightly.
In a mixing bowl, whisk together the eggs and milk until smooth.
In a small bowl, mix the all-purpose flour and baking powder together. Gradually whisk this mixture into the eggs and milk, ensuring no lumps remain.
Stir in the crumbled feta cheese, cooked spinach, salt, and black pepper.
Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes or until the pies are puffed and golden on top. Remove from the oven and let cool slightly before removing from the tin.
While the pies are baking, prepare the tomato salad. Halve the cherry tomatoes and thinly slice the red onion. Chop the fresh parsley finely.
In a medium bowl, combine the tomatoes, red onion, and parsley.
In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, salt, and black pepper. Pour the dressing over the tomato mixture and toss to coat evenly.
Serve the warm crustless spinach and feta pies with a generous side of tomato salad. Enjoy!
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 3870 mg | 168% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 23.4 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 943 mg | 73% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1584 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
