SPANAKOPITA QUICHE

Step 1

Heat oven to 350°F.

Step 2

Saute chopped onion in about 1 tsp. olive oil in a large skillet over medium heat until translucent, about 5 minutes. Turn off heat and add 3 cups of spinach and mix until it wilts ever so slightly. Take off heat.

Step 3

Whisk together 6 eggs, 1 cup of milk, and a 1/2 tsp. each salt and pepper in a large bowl and set aside.

Step 4

Prepare the crust by first brushing the pan with olive oil. Then, if phyllo sheets are regangular, cut into a square large enough to cover the bottom and sides of the pan. Layer sheets of phyllo dough one by one brushing with olive oil between each layer.

Step 5

Add onion spinach mixture followed by the egg mixture. Cut excess dough off the sides of the pan and crunkle the dough around the rim.

Step 6

Bake until the quiche is set and slightly golden on the top, or when a thermometer inserted at the center reads at least 165°F, about 35-40 minutes. Let cool for 5 minutes before removeing from pan. Serve warm or cold and sprinkle with feta if desired.