Spinach and feta quiche in a phyllo crust
Dimitra's Dishes · ♥ 1.1K likes · 25.4K views · 8 min video
Read about feta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole small onion
- olive oil
Cook the finely chopped onion in a little olive oil in a skillet until soft and golden, about eight minutes.
- 3 whole scallions
Thinly slice the scallions down to the white, add and cook a minute or two until soft.
- 1 lb baby spinach leaves
- salt
- freshly cracked black pepper
Add the spinach in two or three batches, seasoning each with salt and pepper; raise to medium-high so the released juices evaporate and the filling is not soggy.
- 8 oz feta cheese
As soon as it wilts, take it off the heat, crumble in the feta and toss; set aside.
Choosing and crumbling the feta
- 2 whole eggs
- 1½ cup half and half
- ¼ tsp ground nutmeg
Whisk the eggs, half and half, a little salt and pepper and the nutmeg in a pitcher.
- ½ lb filo
- 114 g salted butter
- breadcrumbs
Brush the tart pan with melted butter and spread a thin layer of breadcrumbs on the bottom to catch juices.
Preparing the filo crust
- 6–7 oz Gruyere cheese
Layer the filo sheets in the pan, brushing or drizzling each with butter; add the spinach filling and pour over the egg mixture.
Filling, cheese and folding the crust
Brush the overhanging filo generously with butter and tuck it in to form the crust; brush the rest of the crust and pour any remaining butter into the filling.
Set the tart pan on a baking pan and bake on the center rack at 350F for 45 minutes to an hour (55 minutes here) until golden and the filo crisp.
Cool about an hour to room temperature, unmold onto a platter or cutting board and slice.