Spanakopita Quiche with Filo Crust
Filo, fillo, or phyllo, whichever way you spell it, it’s a delicious lighter option for for quiche. This version with spinach is our family’s favorite – and a great way to eat more greens.
Our girls love quiche, and spinach quiche in particular. It’s on our regular dinner rotation, but I get tired of the heavy butter crust. So this week I pulled out a box of fillo dough, added some herbs, and feta, and Voilà!! Spanakopita Quiche. I’m not so sure my Greek ancestors would approve of this, but it was delicious! Did I ever mention that for the first 23 years of my life I had a ridiculously Greek last name with lots of “o”s and “u”s in it? Yep! Even the kids loved the crispy layers of this fillo crust. And not just because they’re a little Greek too – most all of their little friends gobble up spanakopita triangles.
Normally fillo can make me a little nervous because it dries out and becomes brittle so easily, but this recipe is so quick that it’s not even an issue.
I had all the ingredients at home before I had even planned on making this for dinner – hopefully you do too! This recipe is pretty foolproof, so feel free to make substitutions. If you don’t have green onions, you can leave them out, and feel free to use your favorite cheese, or herbs.
My only issue with this recipe is that I wasted a lot of extra fillo dough. I think the solution is to make two quiches and give one to a friend. Or maybe this is a good excuse to make a sheet of baklava the next day? I just hate throwing out perfectly good ingredients. What do you think?
Keep reading for the rest!
Fillo dough needs time to defrost, so move it from the freezer to the fridge a day before you make this.
P.S. Quiche is not just for brunch. We love it for a simple dinner with salad.
Gluten Free option: I always like to include gluten free variations for recipes, but this is a tough one. Unfortunately I haven’t been able to find any gluten free filo dough. If you would like to make homemade gluten free filo dough, here is a recipe. Alternatively, make a crustless quiche!
- 8 sheets frozen fillo dough, defrosted according to package instructions
- cooking spray
- 4 large eggs
- 1 cup whole milk
- 3 ounces plain Greek yogurt
- 1 cup grated cheese (I used mozzarella but use your favorite - fontina, gouda, etc.)
- 1/3 cup grated Parmesan cheese
- 1 green onion, thinly sliced
- 1 teaspoon dried parsley
- pinch of freshly cracked pepper
- 1 (10 ounce) package frozen spinach, thawed and water squeezed out
- 2 tablespoons crumbled feta cheese
- Preheat the oven to 350 degrees F.
- Lightly coat a pie dish with cooking spray. Lay one sheet of fillo dough over the bottom of the dish. Lightly coat the dough with cooking spray. Lay a second sheet of fillo dough over and coat with cooking spray. Continue layering until you have 8 sheets. Press the dough into the dish. Using kitchen scissors or a paring knife, trim off the dough that is hanging over the edge. Tuck the edges of the dough under.
- Par-bake the dough until light golden, about 8 minutes.
- In a medium bowl, whisk together the eggs, milk, yogurt, grated cheese, Parmesan, green onion, parsley, and pepper. Stir in the spinach.
- Pour egg mixture into the fillo dough shell. Sprinkle feta over the top. Bake 45-50 minutes, until quiche is puffed up and set. Cover exposed fillo with foil halfway through so it does not burn. Cool slightly before serving
- To reheat, place cooked quiche into a 300 degree oven for 10 minutes.
Gluten Free option: I always like to include gluten free variations for recipes, but this is a tough one. Unfortunately I haven't been able to find any gluten free fillo dough. If you would like to make homemade gluten free fillo dough, here is a recipe. Alternatively, make a crutstless quiche!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 274 Total Fat: 15g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 127mg Sodium: 486mg Carbohydrates: 20g Fiber: 2g Sugar: 3g Protein: 16g