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Spinach and Feta Rounds with Greek Tomato Salad Recipe

Spinach and Feta Rounds with Greek Tomato Salad

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for SlimmersAn Ideal Recipe for Vegetarians
Graham

Recipe by  

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.

      Preparation Time: 20 Minutes

      Cooking Time: 25 Minutes

Ingredients for Spinach and Feta Rounds with Greek Tomato Salad

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Currently displaying quantities in US Imperial Measurements
to serve 4:
FOR THE FETA ROUNDS
1 tablespoon
extra-virgin olive oil
10 oz
pack of frozen spinach (thawed)
4
spring onions (salad onions)
3 large
eggs
6 fl oz
single cream
1 tablespoon
plain bread crumbs
2 teaspoons
crumbled dried mint
1 teaspoon
salt
 
freshly ground black pepper
 
freshly grated nutmeg
  pinch
cayenne pepper
2 oz
feta cheese
FOR THE GREEK SALAD
12 oz
baby tomatoes
2 - 3
pepperoncini (Tuscan peppers or golden Greek peppers)
¾ oz
pitted kalamata olives
2 tablespoons
extra-virgin olive oil
1 tablespoon
freshly squeezed lemon juice
¼ teaspoon
dried oregano
 
salt and pepper

 

How to Cook Spinach and Feta Rounds with Greek Tomato Salad

  1. 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.
  2. >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).
  3. 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.
  4. 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 GRAHAM'S HOT TIP:
Don't leave the ramekins in the oven too long. They taste a whole better being slightly undercooked than overcooked.
 
GRAHAM'S WINE RECOMMENDATION: GrahamA 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.
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Reviews of Spinach and Feta Rounds with Greek Tomato Salad

Rating 4 out of 5 - Many cooks will make this recipe again 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!
(1 review)
 

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