Spanakopita Quiche

  • Yield 8 servings

Jessica Merchant


1 tablespoon butter
1 -- onion, chopped
1 clove garlic, chopped
10 ounces frozen chopped spinach, thawed, drained well
1 -- (9-inch) piecrust
1 tablespoon all-purpose flour
1/2 cup parmesan
1/3 cup feta, crumbled
5 -- eggs
1/2 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon dried dill (optional)


  1. Melt butter in a heavy medium skillet over medium-high heat.  Add onion and garlic and sauté until translucent, about 8 minutes.  Add spinach and stir until spinach is dry, about 3 minutes. Let cool slightly.
  2. Preheat oven to 375F.
  3. Place piecrust (home-made or store-bought) in a 9-inch quiche dish or pie pan.  Press into pan, sealing any cracks.  Trim edges.
  4. Mix flour with parmesan and sprinkle over bottom of crust, followed by the crumbled feta. Top with spinach mixture. Beat eggs, milk, salt, pepper and nutmeg in large bowl to blend. Pour over spinach. Bake about 50 minutes, until top is set and a knife inserted in the center comes out clean. Let cool slightly.  Cut in to wedges and serve.



Get every new post delivered to your Inbox.

Join 259 other followers