I’m in love with Greek food, and any time I can make something that takes me (at least in my mind) to the Greek Isles, I’m all for it! This dish, Spanakopita Quiche, is great for dinner, a luncheon, or even breakfast and is a great Meatless Monday option. Plus, there is little clean up and takes very little prep. Serve with a side salad, and you’ve got a complete meal!
INGREDIENTS FOR SPANAKOPITA QUICHE:
8-10 sheets Filo Dough, defrosted according to package instructions
Cooking Spray
6 large Eggs
1 cup Milk
1/3 cup Greek Yogurt
1 cup grated Mozzarella Cheese
2 Green Onions, thinly sliced
10 oz package of frozen Spinach, thawed with water squeezed out
¼ cup crumbled Feta Cheese
SPANAKOPITA QUICHE DIRECTIONS:
Preheat oven to 350 degrees.
Lightly coat a 9” pie pan with cooking spray. Lay each sheet of filo dough in the pie pan, 1 sheet at a time, spraying each sheet with a light coat of cooking spray. Press the sheets into the pan. Tuck excess edges of the filo dough underneath.
Par bake the dough until lightly golden brown, approximately 8 minutes.
While your dough bakes, in a medium bowl, whisk all ingredients, except the spinach and feta together.
Stir in the spinach.
Pour mixture into the baked filo dough shell. Sprinkle feta over the top.
Bake 50 minutes, until the quiche is golden brown and set. Cool slightly before serving.
I hope you will try this recipe out. It is delicious for any occasion.
Here’s to a simple one dish meal and RESETTING your life!
Roberta
Organization isn’t about perfection; it’s about efficiency, reducing stress and clutter, saving time and money, and improving your overall quality of life.” – CHRISTINA SCALISE
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