Flaky phyllo dough, spinach, onions and eggs come together for this showstopping spanakopita quiche. Oh! And if you’re feeling frisky sprinkle it with feta!
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 people
- 3 tbsp. extra virgin olive oil, divided
- 1 onion, chopped
- 3 cups spinach
- 8 sheets phyllo dough, thawed (keep under damp cloth)
- 6 large eggs
- 1 cup milk
- ½ tsp. salt
- ½ tsp. ground pepper
- ½ cup crumbled feta (optional)
- Heat oven to 350°F.
- Saute chopped onion in about 1 tsp. olive oil in a large skillet over medium heat until translucent, about 5 minutes. Turn off heat and add 3 cups of spinach and mix until it wilts ever so slightly. Take off heat.
- Whisk together 6 eggs, 1 cup of milk, and a 1/2 tsp. each salt and pepper in a large bowl and set aside.
- Prepare the crust by first brushing the pan with olive oil. Then, if phyllo sheets are regangular, cut into a square large enough to cover the bottom and sides of the pan. Layer sheets of phyllo dough one by one brushing with olive oil between each layer.
- Add onion spinach mixture followed by the egg mixture. Cut excess dough off the sides of the pan and crunkle the dough around the rim.
- Bake until the quiche is set and slightly golden on the top, or when a thermometer inserted at the center reads at least 165°F, about 35-40 minutes. Let cool for 5 minutes before removeing from pan. Serve warm or cold and sprinkle with feta if desired.
Use a quiche pan with a removable bottom. This spanakopita quiche is a showstopper and being able to remove it from its cooking pan is essential to show off the flakiness of the crust. Since phyllo dough is delicate, a removable bottom pan is essential to its removal with no problems.
Keep the phyllo dough under a damp cloth. Keeping the phyllo dough under a damp cloth stops it from drying out and keeping it easier to work with.
If you’re looking for a bit of cheese, sprinkle with a bit of feta after baking! ‘Nough said.
It reheats well. And because it reheats well, it’s lunch box ready!