45 mins
Spinach and Feta Rounds with Greek Tomato Salad
Recipe by Graham
Spinach and Feta Rounds with Greek Tomato Salad is not just a great vegetarian dish, it's light, refreshing and perfect for a summer day when the taste of the Mediterranean is in the air!
If you amend the quantities and use smaller ramekin dishes, this recipe also works perfectly for a light lunch or as a starter if you are entertaining.
Spinach 
Spinach and Garlic Ingredients for Spinach and Feta Rounds with Greek Tomato Salad
Currently displaying quantities in US Imperial Measurements
How to Cook Spinach and Feta Rounds with Greek Tomato Salad
- First, make the feta rounds... heat the oil in a medium frying pan (skillet) over medium-high heat. Squeeze any excess water out of the spinach, then add the spinach to the pan. Thinly slice the spring onions, add them to the pan and cook, stirring, until dry (about 4 minutes). Transfer the spinach mixture to a colander and press with the back of a spoon to remove the last of the moisture.
- >Put the spinach mixture, eggs, single cream, bread crumbs, mint, salt, black and cayenne peppers, and nutmeg in a food processor and pulse until the spinach is finely chopped. Remove the blade and stir in the feta cheese (well crumbled). Brush 4 (6oz - 175g) ramekins with a little olive oil and place them onto a baking tray. Divide the mixture evenly among the ramekins then place the baking sheet on a rack in the centre of a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC). Bake until the mixture is set around the edges but still slightly soft in the centre (about 20 minutes). Turn off the oven but leave the ramekins inside to set (about another 5 minutes).
- While the spinach and feta mixture is cooking, prepare the Greek tomato salad. Cut the baby tomatoes in two, stem and chop the pepperoncini (Tuscan peppers or golden Greek peppers or sweet Italian peppers) and pit and coarsely chop the black olives. Toss the tomatoes with the pepperoncini and olives in a salad bowl. Add the olive oil, lemon juice, oregano, and salt and black pepper to taste then toss again to coat everything.
- When the spinach mixture is set, run a knife around edge of each ramekin and invert them onto individual plates. Spoon some tomato salad around each and serve straight away with crusty bread.
GRAHAM'S HOT TIP:
Don't leave the ramekins in the oven too long. They taste a whole better being slightly undercooked than overcooked.
A nice Chardonnay would compliment this dish. However, you could also go in another direction and contrast the richness of the spinach and feta with something a bit more lively. The Sancerre region of France's Loire Valley is home to the world's top Sauvignon Blancs; they are a richer style of Sauvignon Blanc that won't get overwhelmed by the cheese and also goes well with greens like spinach.Reviews of Spinach and Feta Rounds with Greek Tomato Salad
| September 03 2014 Delicious. Be sure to use the blocks of Feta that come in brine. They really make a difference. Had family come in from out of town and made a number of 'side' dishes to cover everyone's pallet. This dish was easily the star. I even made a second batch and there weren't any leftovers. This is a summertime must have! maddy_2 (1 review) |
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