This Spanakopita quiche is packed with feta, spinach, and herbs with a crust made of layers of crispy flaky phyllo. It’s perfect for brunch and feels lighter than a traditional quiche.
What makes a quiche a Spanakopita Quiche?
To me the key elements of a spanakopita are the phyllo crust, the feta, and spinach and herb filling. The difference between this Spanakopita Quiche and a classic spanakopita is the higher ratio of eggs, milk and cream, to the spinach and feta fillings. We also aren’t covering the top of the quiche with phyllo.
Can this quiche be made in advance?
Yes! Although I will say it is so yummy within the first few hours post baking because the phyllo is extra crisp and flaky and the feta is still warm. I haven’t tried reheating it because tbh I’m a cold pizza girl an I feel the same way about quiche but I think you should be able to reheat it in the oven at 350 for 20 minutes?
What type of pan should I use for this quiche?
Honestly any type of pan should work. I made this pretty big in a 9×13 casserole dish but as long as the volume is the same you should be ok. You can also scale it up or down as needed!
Tips for making a Spanakopita Quiche
- Be sure to think ahead and defrost your phyllo in the fridge overnight.
- Prep the fillings before unpacking the phyllo to ensure you don’t let the phyllo dry out.
- Don’t let the phyllo stress you out. It’s ok if it tears, you can just piece it back together.
- This quiche is DEEP so make sure you bake it all the way. It’s going to take at least an hour but probably closer to an 1 hr and 10.
- As hard as it is, you have to let this cool. The egg needs to finish setting and also I fully burned my mouth for multiple days the first time I made this.
Additional Recipes to try!
Ingredients for Spanakopita Quiche
- Olive Oil: A bit of olive oil is used to cook the onion, spinach and herbs.
- Onion: I like to use one yellow onion – it’s not super important if it’s yellow or white or how big it is (obvs you don’t want a tiny one), don’t stress about it.
- Salt: A bit of salt is added to spice the filling and help sweat the onion.
- Herbs: Flat leaf parsley, dill and mint are most traditional in a spanakopita.
- Spinach: I recommend using fresh spinach for the filling, I think frozen would work too but I haven’t tested it so I can’t say for sure the best way to use it.
- Eggs: I use regular large eggs but you could use other sizes just add one or two more if using medium eggs. I recommend focusing on using high quality eggs for this since they’re a big part of the recipe.
- Milk & Heavy Cream: these are key for thinning out the eggs and having them bake smoother. I haven’t tested dairy alternatives.
- Feta: Standard sheep’s feta is used for the filling. Make sure to buy the blocks not the pre crumbled feta – you want big clumps and the pre-crumbled version tends to be a bit dry.
- Butter: Melted salted butter is brushed in between the layers of phyllo pastry.
- Phyllo: I use store bought phyllo that I get frozen and then defrost in the fridge overnight, but you can also make your own.
- Sesame seeds: To mimic the classic spanakopita I like to sprinkle the phyllo edges with sesame seeds – it also adds a lot of flavor!
How to make a Spanakopita Quiche?
Filling
- Heat a large pot over medium low heat. Dice the onion into 1/4″ chunks or smaller. Once the pot feels warm if you hover your hand over the surface, add in a tablespoon of oil and then the diced onion. Sprinkle with the salt and stir to combine.
- Cook until translucent – you don’t want them to brown too much so turn down the heat if they are. Chop ups the herbs – remove the large dill and mint stems but feel free to keep the parsley stems on.
- I kind of eyeballed the amounts to be honest but approximately 1/4 cup chopped parsley, 2 tablespoons of dill and maybe 1 tablespoon of mint.
- Once the onions have cooked down, add in the herbs and cook for about a minute. Add a splash of water to keep everything from sticking.
- Add about half of the spinach and cook until it has all wilted – stirring occasionally. Add in the second half of the spinach and continue to cook until fully wilted. Keep cooking until all the excess moisture has evaporated and then turn off the heat.
- Preheat the oven to 350 F and place a rack in the center. In a large mixing bowl, add in the eggs and a pinch of salt.
- Whisk until smooth and then pour in the milk and heavy cream. Crumble in half the feta.
- Scoop in the cooked spinach and herb mixture and whisk again to combine. Set aside while you prep the phyllo.
Assemble
- Line a baking sheet with a kitchen towel and dampen a second one. Unwrap the phyllo and lay it over the bottom towel. Lay the damp (not wet) towel on top of the phyllo to keep it from drying out.
- Brush the baking dish with melted butter. Lay one sheet of phyllo into the baking dish – it’s ok that some of it will hang over the edges, we want that. Brush the whole surface with more melted butter, be sure to brush the overhanging edges too. Lay another sheet of phyllo overtop.
- Repeat the butter brushing and layering of phyllo until you have 9-10 sheets built up. Brush the last one with butter.
- Place the baking dish on a sheet pan and then pour the egg filling into the phyllo crust. Crumble the second half of the feta over the surface. It’ll sink a bit – that’s ok.
- Lift the overhanging edges of phyllo and kind of crumple/ruffle them so they are within the edges of the baking dish but still above the level of the filling. Sprinkle the edges with sesame seeds.
Bake
- Bake the whole thing in the hot oven for 40 minutes, rotate the pan 180 degrees and then bake for another 20-30 minutes. The edges should have browned and then center should just have a slight jiggle.
- Take the pan out of the oven and let it cool for at least 30 minutes before slicing.
- Serve warm or room temperature!
- Store extras in the fridge.
Spanakopita Quiche
This Spanakopita quiche is packed with feta, spinach, and herbs with a crust made of layers of crispy flaky phyllo. It's perfect for brunch and feels lighter than a traditional quiche.
Servings: 8
Equipment
- 1 9 x 13 casserole dish
Ingredients
Spanakopita Quiche
- 1 tablespoon olive oil
- 1 yellow onion medium
- 1/2 teaspoon salt divided between onion & egg
- 1/4 cup parsley preferably flat leaf
- 2 tablespoons dill
- 1 tablespoon mint
- 8 ounces spinach
- 8 eggs large
- 250 milliliters heavy cream
- 125 milliliters whole milk
- 10.6 ounces feta
- 10 sheets phyllo defrosted
- 70 grams salted butter melted
- 1 tablespoon sesame seeds more as needed
Instructions
Filling
- Heat a large pot over medium low heat. Dice the onion into 1/4″ chunks or smaller. Once the pot feels warm if you hover your hand over the surface, add in a tablespoon of oil and then the diced onion. Sprinkle with the salt and stir to combine.
- Cook until translucent – you don’t want them to brown too much so turn down the heat if they are. Chop ups the herbs – remove the large dill and mint stems but feel free to keep the parsley stems on.
- I kind of eyeballed the amounts to be honest but approximately 1/4 cup chopped parsley, 2 tablespoons of dill and maybe 1 tablespoon of mint.
- Once the onions have cooked down, add in the herbs and cook for about a minute. Add a splash of water to keep everything from sticking.
- Add about half of the spinach and cook until it has all wilted – stirring occasionally. Add in the second half of the spinach and continue to cook until fully wilted. Keep cooking until all the excess moisture has evaporated and then turn off the heat.
- Preheat the oven to 350 F and place a rack in the center. In a large mixing bowl, add in the eggs and a pinch of salt.
- Whisk until smooth and then pour in the milk and heavy cream. Crumble in half the feta.
- Scoop in the cooked spinach and herb mixture and whisk again to combine. Set aside while you prep the phyllo.
Assemble
- Line a baking sheet with a kitchen towel and dampen a second one. Unwrap the phyllo and lay it over the bottom towel. Lay the damp (not wet) towel on top of the phyllo to keep it from drying out.
- Brush the baking dish with melted butter. Lay one sheet of phyllo into the baking dish – it’s ok that some of it will hang over the edges, we want that. Brush the whole surface with more melted butter, be sure to brush the overhanging edges too. Lay another sheet of phyllo overtop.
- Repeat the butter brushing and layering of phyllo until you have 9-10 sheets built up. Brush the last one with butter.
- Place the baking dish on a sheet pan and then pour the egg filling into the phyllo crust. Crumble the second half of the feta over the surface. It’ll sink a bit – that’s ok.
- Lift the overhanging edges of phyllo and kind of crumple/ruffle them so they are within the edges of the baking dish but still above the level of the filling. Sprinkle the edges with sesame seeds.
Bake
- Bake the whole thing in the hot oven for 40 minutes, rotate the pan 180 degrees and then bake for another 20-30 minutes. The edges should have browned and then center should just have a slight jiggle.
- Take the pan out of the oven and let it cool for at least 30 minutes before slicing.
- Serve warm or room temperature!
- Store extras in the fridge.
Notes
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Tips for making a Spanakopita Quiche
- Be sure to think ahead and defrost your phyllo in the fridge overnight.
- Prep the fillings before unpacking the phyllo to ensure you don’t let the phyllo dry out.
- Don’t let the phyllo stress you out. It’s ok if it tears, you can just piece it back together.
- This quiche is DEEP so make sure you bake it all the way. It’s going to take at least an hour but probably closer to an 1 hr and 10.
- As hard as it is, you have to let this cool. The egg needs to finish setting and also I fully burned my mouth for multiple days the first time I made this.
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