Thursday, March 02, 2006

Greek Spinach-Feta Quiche

I had some feta that needs to be used up, and some spinach in the freezer, so I decided to make what is essentially spanikopita in a pie crust. Use your favorite pie crust for a 9" pie, or buy one of the ready made ones which are really very good! As I was putting this together, I looked through the fridge for more dairy products which needed to be used up, and came up with this recipe:

Greek Spinach-Feta Quiche

1/2 C sliced green onions
1 clove garlic, minced
1 Tbs butter (can use margerine or olive oil)
1 - 10 oz pkg chopped spinach, drained and thawed
1/2 C whole milk ricotta (can use creamed cottage cheese)
3/4 C milk
4 eggs
1 tsp lemon juice
1/4 tsp pepper
3 Tbs grated parmesan cheese
2 Tbs grated mozzarella
1/4 tsp ground nutmeg
3 oz crumbled feta
Pie crust for a 9" single crust

Preheat oven to 350F. Saute the onions and garlic in the butter until transparent, about 3 minutes or so. Cook the spinach in the microwave according to directions, then cool and squeeze all the water out. Lay the pie crust in a 9" pie plate, crimp the edges, then spread the onions over the bottom. Next, layer the spinach, parmesan, mozzarella and feta. Sprinkle lemon juice over the spinach and cheese. Sprinkle the pepper and nutmeg over all. Whisk the milk, eggs and ricotta together until smooth, and then pour over all.

Bake at 350F for 35 - 45 minutes, until knife comes out clean. Let rest for 10 minutes before cutting.

Notes: Serves six. This would be delicious with some roasted veggies, garlic bread and a glass of wine. There is no salt in this recipe - the large amount of cheese gives enough saltiness, but you can always sprinkle some on at the table.

Time from egg to plate: 55 minutes

Five stars - it was YUMMY! And I have enough leftover for lunch tomorrow too!

1 comment:

Nikolas K. Gvosdev said...

These all look like great recipes--and since we have a vegetarian household useful not only for Lent but all year round.