Spinach, Feta and Dill Filo Quiche
A Greek-style quiche made with spinach, feta and crisp filo pastry.
|Preparation Time:||20 minutes|
|Cooking time:||30 minutes|
- 100g baby spinach leaves
- 2 spring onions, chopped
- 2 tablespoons chopped dill or parsley
- 4 eggs
- 1/2 cup cream
- 1/2 teaspoon salt
- 8 sheets filo pastry
- 60g butter, melted
- 150g feta cheese, crumbled
Bruise spinach leaves with your hands, breaking up a little in a bowl. Add spring onions and dill. Lightly whisk eggs, cream and salt together. Brush filo pastry sheets with melted butter, and lay into a 25cm flan tin with removable base or quiche dish as you go, overlapping the pastry to cover the base and sides, ruffling as needed. Arrange spinach mixture and feta cheese over pastry and pour over egg mixture. Bake at 180°C for 30 minutes until set, lowering to the base of the oven towards the end of the cooking time to crisp the base if needed.
Recipe Type: Quiche