Spinach & Feta Cheese Quiche

Ingredients

• 227 g (½ lb)filo pastry, thawed and at room temperature
• 114 g (4 oz)salted butter, melted
• 55 g (½ cup, approximate)plain breadcrumbs
• 19-inch tart tin or 23–25 cm pie dish
• 1 smallonion, finely chopped
• 3–4 tablespoonsolive oil
• 2spring onions, thinly sliced
• 454 g (1 lb)spinach leaves, roughly chopped
• to tastesalt and freshly ground black pepper
• 200 g (8 oz)feta cheese, crumbled
• 1 (optional)roasted red pepper, diced
• 2 largeeggs
• 250 ml (1¼ cups; 250 g)half-and-half
• ⅛–¼ teaspoonground nutmeg
• to tastesalt and pepper
• 150 g (6 oz)shredded mozzarella, Gruyère or Gouda

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Soften the onion

   Warm the olive oil in a pan over medium heat. Cook the onion for about 8 minutes, until soft, then add the spring onions and cook for a further 2 minutes.

3. 3

   Wilt the spinach

   Add the spinach in batches, seasoning each batch with salt and pepper. Cook until wilted and most of its liquid has evaporated; a few tablespoons of liquid can remain.

4. 4

   Mix the filling

   Take the pan off the heat and stir in the crumbled feta and the diced roasted pepper, if using. Taste and adjust the seasoning, then leave the filling to cool.

5. 5

   Prepare the tin

   Set the tart tin or pie dish on a baking tray. Brush the inside with melted butter and scatter the breadcrumbs evenly over the base.

6. 6

   Layer the filo

   Working quickly, arrange the filo sheets in the tin, drizzling melted butter between each layer. Let the excess pastry hang over the sides.

7. 7

   Whisk the custard

   Whisk the eggs in a bowl with the half-and-half, nutmeg, salt and pepper.

8. 8

   Fill the pastry

   Spoon the spinach mixture into the pastry case. Scatter the shredded cheese over it, then pour on the custard.

9. 9

   Fold the edges

   Fold the overhanging filo over the filling to make a rustic crust. Brush the pastry with the remaining butter.

10. 10

    Bake until set

    Bake on the centre rack for 45 minutes, until golden and set.

11. 11

    Cool before serving

    Leave the quiche to cool for at least 20 minutes before taking it out of the tin.

What is spinach and feta quiche?

Quiche is a savoury baked custard tart, with roots in the French region of Lorraine. This version takes a Greek-inspired direction, pairing spinach and feta—familiar from spanakopita—with a creamy egg filling.

Filo rather than a conventional pastry shell gives it a delicate, crisp crust. The layers, salty cheese and tender greens make it feel rustic yet well suited to a brunch table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 23g protein, 39g carbs, 44g fat.

The pastry, butter and olive oil provide much of the energy and fat, while filo, breadcrumbs and spinach contribute carbohydrates. Eggs, feta, half-and-half and the shredded cheese supply most of the protein, with cheese also contributing saturated fat and salt. Balance a slice with a generous Greek-style salad or other fresh vegetables.

Why the filling works

Spinach: Cooking it in batches gives the leaves room to wilt and lets excess moisture evaporate. A little liquid can remain, but a wet filling may make the pastry soft.

Feta: Its savoury tang seasons the greens as well as adding richness. Taste the mixture before adding more salt, since feta and salted butter both contribute saltiness.

Red pepper: The roasted pepper is optional; it adds a sweet, smoky note and colour without changing the basic spinach-and-feta character.

Handling filo pastry

Room-temperature pastry is easier to unfold without cracking. Work promptly once the sheets are open, and keep the unused pastry covered while you layer the tin.

Butter between the sheets helps them bake into separate, crisp layers. Let the pastry drape over the rim so there is enough to fold back over the filling.

Getting a crisp base

Breadcrumbs: Brushing the tin with butter first helps the crumbs cling to the base. They also provide a buffer between the pastry and the moist filling.

Spinach: Cook it until most of its liquid has gone, rather than relying on the oven to dry it out. Letting the filling cool before assembly also avoids adding extra heat and moisture to the pastry.

How to tell when it is done

Look for a deeply golden filo crust and a centre that has set rather than sloshing when the tin is moved. The custard will continue to firm as the quiche rests.

Give it at least 20 minutes to cool before removing it from the tin. Cutting too soon can leave the slices loose and make the crust more difficult to handle.

Serving ideas

Serve a slice warm or at room temperature with tzatziki and a crisp Greek salad, as suggested for this style of quiche. The cool, fresh accompaniments balance the rich custard and buttery pastry.

For a larger meal, add roast vegetables or a simple green salad. For brunch or a buffet, the quiche can be made ahead and served once it has cooled.

Recipe notes & tips

• Thaw the filo fully and bring it to room temperature before opening the packet.
• Keep the pastry sheets covered while you work so they do not dry out.
• Cook the spinach in batches and let most of its liquid evaporate.
• Taste the filling before seasoning further, as the feta and salted butter are already salty.
• Place the tin on a baking tray before filling it to make it easier to move.
• Allow at least 20 minutes of cooling time before removing the quiche from its tin.

Variations

• Skip the pepper: Leave out the roasted red pepper for a simpler spinach-and-feta filling.
• Choose the cheese: Use mozzarella, Gruyère or Gouda for the shredded cheese layer.
• Add herbs: Stir chopped dill or parsley into the cooled spinach mixture for a fresh herbal note.
• Use pepper: Add extra roasted red pepper for more sweetness and colour.
• Change the dish: Use a 23–25 cm pie dish if you do not have a 9-inch tart tin.

Common mistakes to avoid

• Wet spinach: Cook until most of the liquid has evaporated so the filling does not make the pastry soggy.
• Dry filo: Keep unused sheets covered and work quickly to reduce cracking.
• Skipping the breadcrumbs: Scatter them over the buttered base to help protect the pastry from the filling.
• Overseasoning: Taste the feta mixture before adding extra salt, as the cheeses are already savoury.
• Removing it too soon: Rest the quiche for at least 20 minutes so the custard can settle before slicing.
• Overbaking: Check at 45 minutes and take it out when the crust is golden and the centre is set.

How to store

Once cool, cover and refrigerate leftovers for up to 3 days. Reheat portions in an oven until warmed through to help the filo regain some crispness; a microwave will soften the pastry.

Frequently asked questions