Prep 20 mins
Cook 35 mins
Only one egg and a phillo dough crust makes this a cross between a quiche and a spinach pie. Very tasty!
- 1 (12 ounce) package baby spinach leaves
- 1 cup sliced baby portabella mushroom
- 1⁄2 cup finely chopped red onion
- 2 garlic cloves, crushed
- 1 cup mozzarella cheese
- 1 cup crumbled feta
- 1⁄2 cup shredded parmesan cheese
- 1 egg
- 1⁄3 cup milk or 1⁄3 cup cream
- 1 teaspoon dill
- 1 teaspoon salt
- 1 teaspoon crushed black pepper
- 16 sheets , phillo dough thawed
- 1⁄2 cup butter or 1⁄2 cup margarine
- Preheat oven to 375 degrees.
- Melt butter or margarine. Use basting brush to spread butter on 8 sheets of phillo dough while layering in pie pan. Trim overhanging edges.
- Combine spinach, mushrooms, red onion, garlic and cheeses and place inside phillo dough.
- Mix together the egg, milk, dill, salt and pepper. Pour evenly over mixture in pan.
- Cover the filling with several more layers of buttered phillo and trim edges.
- Bake for 35-45 minutes, until a fork inserted comes out clean.
- Tips: If you want a fluffier quiche, you can use up to three eggs, but increase the milk or cream proportionately too. Be sure to thaw out the phillo dough completely since it’s very fragile when frozen, but like I said before, you could put the filling straight into the pan and skip a crust altogether. If you want larger pieces of onions, be sure to sauté them first so they aren’t crunchy. Also, feel free to experiment with different veggies and cheeses. Just about anything works.