SPINACH & CHEESE QUICHE (GREEK STYLE)
Ingredients
- 1 sheet of puff pastry, thawed at room temperature
- 1 pound or 3 bunches baby spinach, chopped
- 2 bunches fresh dill, finely chopped
- about 6 scallions, thinly sliced
- about 15 ounces ricotta cheese, full fat and at room temperature
- 1 pound feta cheese, crumbled
- 3 eggs, beaten and at room temperature
- about 1/3 cups olive oil or melted butter
- salt and freshly ground black pepper to taste
Instructions
- Serve this quiche at your next brunch and everyone will love you! So simple yet elegant and super delicious. Now, I love all things with spinach and cheese. This is up there in my top ten all time favorite recipes. Give it a try!
- Preheat oven to 400 degrees.
- Place the sheet of puff pastry in a pie dish.
- Pour filling over puff pastry.
- Tuck and fold the puff pastry so that it is not hanging outside the pie dish.
- Bake for 1 hour or until the filling is set and the puff pastry is golden.
- Allow to cool for 15 minutes.
- Serve!
Delicious! I have made this twice, it turns out beautifully, and is a big hit. This time, I plan to add sun-dried tomatoes.
I love sundried tomatoes combined with spinach and cheese. So delicious! Enjoy 🙂
Dimitra, I see in the video you call for 8 ounces each of spinach and feta and ricotta, one bunch of dill and 3 scallions. This recipe doubles their amount but still uses 3 eggs. Is this correct? Does this make two quiches? Thanks.
Yes! It is correct 🙂 Enjoy!
I don’t know if you see the comments on your video, but I ran into some confusion. Your ingredients listed here are different than what you have in the video. I followed this version and the result was less than satisfactory. After 40 minutes of baking at 400F, I had soup, not pie. Another 1.5 hours to dry it out and the bottom of the pastry crust had virtually dissolved into the pie filling and the top of the filling was dark, dark, dark — very unappealing looking. The taste was ok, just not great. Also, I did not add any salt at all and the result was incredibly salty. We have no options for feta, just the 1 brand, President. Any suggestions how I might make this and reduce the saltiness? Less feta? More Ricotta? Any thoughts would be much appreciated.
Hi Jeanne. I’m so sorry you ran into those issues. I’ve updated this recipe and you can find the new version right here:https://www.dimitrasdishes.com/spinach-feta-cheese-phyllo-tart-tarta-me-spanaki-kai-feta/
However, the old one works too. I recently made a batch using the measurements that are listed on the blog post and it turned out fantastic. As for the feta, I buy the President’s brand as well from my local Costco. To get rid of some of the saltiness you can run it under warm water. You can also soak it in a. bowl of cool water for 30 minutes, discard that water and then taste the feta. You will find that much of the saltiness will be gone. I hope this helps!! Happy Thanksgiving 🙂