The flavors are incredible, and that phyllo crust crunch is stunning. I absolutely love this version and hope you do too. It’s perfect for a long, lazy weekend lunch. Bon appétit!
Spanakopita-style Quiche
A crispy quiche inspired by Greek spanakopita, combining spinach, feta, and dill in a golden phyllo pastry crust. Perfect for brunches or laid-back weekend lunches.
Categories
Food restrictions
Soya-free
Meatless
Peanut free
Nut-free
Wow! My favorite quiche – hands down!
Why make this recipe?
- The originality of a mix between quiche and spanakopita
Spanakopita-style Quiche
To start things well
You use:
You cook for:
4
people
Ingredients
Quiche:
To serve:
Preparation
1.
Heat a large skillet over medium heat. Add oil and shallots, cooking for 2–3 minutes. Add the spinach and cook for 4–5 minutes until wilted. Season with salt and pepper. Set aside and roughly chop once cooled.
2.
In a large bowl, mix the chopped spinach with eggs, milk, oregano, garlic powder, and 200 g of the crumbled feta. Season with salt and pepper. Set aside.
3.
Preheat the oven to 375°F (190°C). Grease a metal springform cake pan. Layer 5 phyllo sheets in the pan, brushing each with a drizzle of olive oil. Repeat this process three times until all the dough is used. The edges should generously overhang all sides of the pan.
4.
Pour the egg mixture into the phyllo-lined pan. Fold the overhanging phyllo over the top to form a thick crust edge. Brush with more olive oil and sprinkle the remaining feta on top. Bake for 5 minutes, until the center is set and springs back lightly.
5.
Let rest for 15 minutes, then remove the springform ring. Serve on a cake stand or platter, garnished with fresh dill. Top each slice with a spoonful of sour cream. SO good.
Nutritional information
per serving (1/4 of the recipe)
Calories
340 Kcal
Proteins
14 g
Carbs
16 g
Fats
24 g
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Bon appetit and enjoy!
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