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Spinach Feta Quiche

Spinach and Feta Quiche Pie

This easy Spinach Feta Quiche recipe is light, savory, and full of flavor. Made with phyllo pastry, feta cheese, and fresh spinach, it’s a simple yet impressive dish perfect for brunch or lunch.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Breakfast, brunch, lunch & dinner meals
Cuisine: American, Canadian, French
Keyword: brunch, feta cheese, quiche, spinach feta pie, spinach feta quiche
Servings: 6 servings
Calories: 523kcal
Author: Deborah McDonald
Cost: 12

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.

Nutrition

Serving: 1slice | Calories: 523kcal | Carbohydrates: 33g | Protein: 22g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 215mg | Sodium: 998mg | Potassium: 630mg | Fiber: 4g | Sugar: 2g | Vitamin A: 6882IU | Vitamin C: 28mg | Calcium: 412mg | Iron: 5mg
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