Spanikopita Quiche

I worked on this recipe for some newspaper columns I wrote about 15 years ago and then forgot about it. I was going through all of the old files on my computer and found this one and thought it was time to make it again. Gosh, that was a great decision!

Back then I called it a Spinach Pie, but when I looked at it again, I decided to rename it. Instead of making a pie crust, I use phyllo dough and the filling is made with spinach, onion, garlic, feta, ricotta, and eggs. Very Spanikopita-ish. Adding milk and cream to the eggs turns it into a quiche. (If you like dill in your spanikopita, add some chopped fresh dill.)

I will definitely be making this again — and I will not be waiting another 15 years to do it. Serve with a salad for dinner or add it to a brunch buffet; this one is a keeper.

Spanikopita Quiche

Crispy layers of phyllo form the crust of this light, flavourful spinach and cheese quiche.

Ingredients

2 Tbsp. olive oil
1 large yellow onion, peeled and finely chopped (approximately 280 grams / 10 oz.)
1 1/2 tsp. salt
1/2 tsp. black pepper
280 grams / 10 oz. baby spinach leaves, washed, dried well and roughly chopped
2 garlic cloves, crushed
3 Tbsp. all-purpose flour
170 grams / 6 oz. crumbled feta cheese (1 cup)
170 grams / 6 oz. ricotta cheese (1 cup)
6 large eggs
1/2 cup 2% milk
1/2 cup heavy cream
1/4 cup melted butter (more if needed)
8 sheets of phyllo, cut in half

Directions

Preheat your oven to 350°F / 175°C.
Heat the olive oil in a large saute pan over medium heat. Add the onions, salt and pepper and saute for 8-10 minutes, until the onions have softened. Add the garlic and cook another minute.
Add the spinach and cook, stirring, until it’s all wilted and starting to release liquid, 4-5 minutes. If all of the spinach doesn’t fit into the pan in one go, add it in stages. Once all of the spinach is wilted, pour it into a colander and set aside to cool and drain. Once cooled, transfer to a large mixing bowl.
Add the flour and mix thoroughly. Add the feta and ricotta and mix in.
In another mixing bowl, whisk the eggs, milk and cream together. Pour this mixture into the spinach and cheese and stir to combine. Set aside as you prepare the crust.
Brush a 9-inch deep-dish pie pan with melted butter. Lay the sheets of phyllo into the pan so that very little hangs over the edge. One sheet of phyllo will not cover the entire pan, so overlap each sheet slightly with the one before (about 1-inch), working clock-wise. Brush each layer of phyllo with melted butter.

Continue with the remaining sheets until the crust is an even layer around the entire pan. Brush the final layer with melted butter.

Pour the filling into the centre, spreading it out evenly. Use a serrated knife to carefully cut off the excess phyllo that’s hanging over the edge of the pan.
Place the quiche on a baking sheet and bake for 60-75 minutes, or until the quiche has puffed up and the top of the quiche and the phyllo are golden brown.
Remove from the oven and let it rest for 5-10 minutes, then cut and serve.