Spanakopita Quiche Recipe

Name: Spanakopita Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces spinach chopped, frozen; 1 cup cottage cheese (low-fat 1%); 2 ounces feta cheese crumbled; 1/4 teaspoon black pepper; ⅔ cup buttermilk non-fat; 2 large eggs; 1 each egg whites; 1/4 cup scallions, spring or green onions chopped; 1 tablespoon oregano chopped; 1 large garlic cloves; 1 x phyllo (filo) pastry sheets thawed; 2 tablespoons bread crumbs dry; 1 1/2 cups italian plum (roma) tomatoes sliced

Servings: persons

10 ounces spinach chopped, frozen
1 cup cottage cheese (low-fat 1%)
2 ounces feta cheese crumbled
1/4 teaspoon black pepper
⅔ cup buttermilk non-fat
2 large eggs
1 each egg whites
1/4 cup scallions, spring or green onions chopped
1 tablespoon oregano chopped
1 large garlic cloves
1 x phyllo (filo) pastry sheets thawed
2 tablespoons bread crumbs dry
1 1/2 cups italian plum (roma) tomatoes sliced

1
Coat a 9-inch pieplate with cooking spray; set aside.
2
Press spinach between paper towels until barely moist; set aside.
3
Position knife blade in food processor bowl; add cottage cheese and next 5 ingredients, and process until smooth.
4
Add spinach, green onions, oregano, and garlic; process 45 seconds.
5
Set aside.
6
Working with 1 phyllo sheet at a time, lightly coat each sheet with cooking spray.
7
Fold phyllo sheet in half crosswise to form a 13x8x 1/2 inch rectangle, and lightly coat both sides of rectangle with cooking spray.
8
Gently press rectangle into pieplate, allowing ends to extend over edges of pieplate.
9
Repeat procedure with a second sheet of phyllo, placing it across first sheet in a crisscross design; sprinkle 1 tablespoon breadcrumbs over second sheet.
10
Repeat procedure with remaining phyllo and breadcrumbs, continuing in crisscross design, ending with phyllo.
11
Fold in edges of phyllo to fit pieplate and form a rim.
12
Pour spinach mixture into prepared crust; gently arrange tomato slices over filling.
13
Bake at 350F (180C).
14
for 55 minutes or until a knife inserted 1 inch from center comes out clean; let stand Serving Ideas : Cut into wedges.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 ounces spinach chopped, frozen, 1 cup cottage cheese (low-fat 1%), 2 ounces feta cheese crumbled, 1/4 teaspoon black pepper, and more.

Yes, Spanakopita Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanakopita Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions