This post may contain affiliate links. Please read our full Disclosure Policy.
Spinach Feta Quiche is one of my absolute favorite go-to dishes for a cozy brunch or special family breakfast. It’s crisp, savory, and full of that fresh Mediterranean flavor that always feels both comforting and light. Whether you’re hosting friends or just want something delicious for a slow Sunday morning, this simple quiche never disappoints.
If you love easy brunch ideas like this, you’ll also enjoy my White Chocolate Raspberry Scones — they’re soft, buttery, and perfect for serving alongside your morning coffee.
If you’ve ever been intimidated by working with phyllo pastry, don’t be! It’s surprisingly easy to use and gives this dish its irresistible crunch. Once you make this spinach feta quiche, it will quickly become one of your favorite brunch recipes, too.
Before You Begin
Before you start whisking and layering, here are a few quick tips that make all the difference when baking the perfect spinach feta quiche:
- Use fresh baby spinach: It gives the quiche a vibrant color and fresh flavor. If you use frozen spinach, be sure to squeeze out all the excess water.
- Handle phyllo gently: Phyllo pastry can dry out quickly, so keep it covered with a slightly damp towel while you work.
- Don’t skip the lemon zest: It adds brightness and balances the richness of the cheese and eggs.
- Toast your pine nuts: Just one or two minutes in a dry pan makes a world of difference in flavor.
Let it rest before slicing: Give your quiche a few minutes to set after baking for cleaner slices.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious spinach feta quiche:
- 100 g pine nuts
- 5 large free-range eggs
- 300 g feta cheese, crumbled
- 50 g cheddar cheese, grated
- 1–2 pinches dried oregano
- 1 lemon, zest only
- Olive oil
- 1 knob unsalted butter
- 400 g baby spinach
- 1 x 270 g pack of phyllo (filo) pastry
- Pinch of cayenne pepper
- Freshly grated nutmeg
- Sea salt and black pepper, to taste
Step-by-Step Instructions
1. Preheat the oven
Preheat your oven to 200°C (400°F), so it’s ready when your quiche is assembled.
2. Toast the pine nuts
In a dry frying pan, toast the pine nuts for 1–2 minutes over medium heat, stirring often until golden and fragrant.
3. Prepare the filling
In a large mixing bowl, crack the eggs and whisk lightly. Add the crumbled feta and grated cheddar cheese. Season with black pepper, oregano, and a pinch of cayenne. Grate in the lemon zest, drizzle with a little olive oil, and toss in the toasted pine nuts. Mix everything together.
4. Cook the spinach
In a frying pan, melt the butter with a drizzle of olive oil. Add the spinach and stir until just wilted. Set aside to cool slightly, then stir it into the egg and cheese mixture. Grate in half the nutmeg and mix again.
5. Layer the phyllo pastry
Lay out a large piece of parchment paper on your counter, rub lightly with olive oil, and scrunch it up, then flatten it back out. Arrange four sheets of phyllo pastry in a rectangle on the paper. Brush each layer with olive oil and sprinkle lightly with sea salt, pepper, and a touch of cayenne. Repeat until you have three layers of pastry.
6. Assemble the quiche
Place the prepared phyllo (with parchment) into an oven-safe frying pan or quiche dish. Pour in the spinach mixture and spread evenly. Fold the edges of the pastry over the top for a rustic, layered look.
7. Cook and bake
Place the pan on the stovetop over medium heat for 2 minutes to crisp the bottom, then transfer to the oven. Bake on the top rack for 18–20 minutes, or until golden and beautifully crisp.
8. Serve and enjoy!
Let your spinach feta quiche cool for a few minutes before slicing. Serve warm or at room temperature — it’s delicious either way!
Deb’s Tips for the Perfect Spinach Feta Quiche
Over the years, I’ve made this recipe more times than I can count, and a few little tricks always help it turn out perfectly:
- Phyllo placement: I like to let the edges hang over slightly so they get extra crispy and golden.
- Goat cheese swap: If you’re out of feta, goat cheese adds a lovely tangy flavor that works beautifully.
- Add herbs: Fresh dill or basil adds a nice touch of garden freshness.
- Crisp base tip: Heating the pan before adding the filling gives that irresistible crispy bottom crust.
- Leftovers: Store leftovers in an airtight container in the fridge for up to two days — it reheats perfectly in the oven.
Serving Ideas
This Spinach Feta Quiche combines everything I love about simple, intentional cooking — fresh ingredients, minimal effort, and beautiful flavor. Whether you’re hosting brunch or just want something special for a weekend breakfast, this recipe will quickly become a favorite in your home too! This spinach feta quiche pairs beautifully with:
- A fresh tomato salad or mixed microgreens
- Roasted cherry tomatoes or asparagus
- A side of fresh fruit and hot coffee or tea
More Brunch Inspiration
If you loved this recipe, here are a few more brunch favorites from the blog:
want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from B Vintage Style.
Equipment
- 1 cast iron pan
Ingredients
- 100 grams pine nuts
- 5 large free-range eggs
- 300 grams feta cheese ,crumbled
- 50 grams cheddar cheese , grated
- 1–2 pinches oregano dried
- 1 lemon , zest only
- 1 tbsp Olive oil
- 1 knob butter unsalted
- 400 grams spinach ,baby
- 270 phyllo pastry
- 1 pinch cayenne pepper
- 1 tsp nutmeg ,freshly grated
- 1 sea salt and black pepper , to taste
Instructions
- Preheat oven: Set your oven to 200°C (400°F) so it’s hot and ready to go.
- Toast pine nuts: In a dry frying pan, toast pine nuts over medium heat for 1–2 minutes until golden and fragrant.
- Mix filling: In a large mixing bowl, whisk the eggs lightly. Add crumbled feta, grated cheddar, oregano, cayenne, and black pepper. Grate in lemon zest, drizzle a touch of olive oil, and stir in the toasted pine nuts.
- Cook spinach: Melt butter in a frying pan with a drizzle of olive oil. Add spinach and stir until wilted. Let cool slightly, then stir into the egg and cheese mixture. Add grated nutmeg and mix again.
- Layer phyllo: Lay a large piece of parchment paper on your counter and brush lightly with olive oil. Arrange four sheets of phyllo in a rectangle, brushing each layer with oil and sprinkling with a bit of sea salt and pepper. Repeat for three layers.
- Assemble: Place the phyllo (with parchment) into an oven-safe frying pan or pie dish. Pour in the spinach mixture and fold edges of the pastry over the top for a rustic look.
- Bake: Place on the stovetop over medium heat for 2 minutes to crisp the bottom, then move to the oven. Bake for 18–20 minutes, or until golden and crisp.
- Serve: Let the quiche cool slightly before slicing. Serve warm or at room temperature for the perfect brunch!
Notes
Deb’s Tips
- Use fresh baby spinach for the best flavor and texture.
- Keep phyllo covered with a damp towel while layering to prevent drying out.
- Add fresh herbs like dill or basil for extra flavor.
- Leftovers store beautifully — reheat in the oven for a crisp crust.
I’m confused. What happens to the parchment paper?
Nothing happens to it. When you dish out the quiche, the paper stays in the pan
Looks absolutely scrumptious! Perfect Mother’s Day dish.
Oooo this looks so tasty!!
Oh my goodness, this looks amazing!!!!!!
This is beautiful! That flaky top looks irresistible.
It really is so yummy!
Oh my word this looks so yummy! Your photos are magazine worthy…thanks for sharing and Happy Mother’s Day!
Thanks so much Kelly!
Looks delicious! I’m definitely pinning this one for later!
thank you so much Mansa
This recipe looks yummy! But what on earth is a “knob” of butter?
Hi there, it’s just a small amount of butter. Maybe 1.5″ x 1.5″ 🙂