Spanakopita (Spinach & Feta) Quiche

 

Spinach Feta and Dill Quiche for a Crowd

 

This is a great recipe for a brunch crowd.  It is baked in a 9 by 13 inch pan and uses puff pastry for a showy, easy crust.  It can be made the night before and re-heated before serving.  If you need a dish to take to pot luck, this quiche can be baked in a disposable tinfoil pan.

Ingredients:

  • 2 sheets puff pastry
  • 1/4 cup grated Parmesan cheese plus another 1/4 cup for finishing top of quiche
  • 8 eggs
  • 1 and 3/4 cups vegetable or chicken broth
  • 1 and 1/3 cups heavy cream
  • 1 teaspoon onion powder
  • 1/2 teaspoon nutmeg
  • Salt and pepper to taste
  • 2 (10) ounce boxes of frozen chopped spinach, thawed and drained
  • 2 (8) ounce containers of good quality feta cheese packed in water
  • 2 cups shredded Italian cheese blend (Sargento has a blend that includes; Mozzarella, Smoked Provolone, Asiago, Parmesan, Romano and Fontina)
  • 1/2 cup chopped fresh chives
  • 1/3 cup chopped fresh dill
  • zest of one lemon

Thaw 2 puff pastry sheets.  Roll one large enough to fit in a 9 by 13 inch baking dish.  The crust should cover the bottom and the sides of the pan.  Dock the dough all over with a fork (poke holes).  If using a disposable tinfoil baking pan, be careful not to poke holes in the pan.  Sprinkle the bottom of the pan with 1/4 cup grated Parmesan cheese.  Bake at 425 degrees Fahrenheit until barely golden brown, about 10 minutes.

Remove from oven.  The crust will have shrunk and won’t have a pretty edge.  Roll out the other puff pastry sheet to 13 inches by 8 inches.  Cut into 4 strips, 2 inches wide and 13 inches long.  Press 2 strips along the long edge of the baking pan to create a pretty edge.  Trim the remaining 2 strips to 9 inches long and press them along the short ends of the baking pan.  Use the remaining pastry for some other use or discard.

For the filling:

In a large mixing bowl, beat 8 eggs with the broth and cream until well blended.  Add seasonings and mix to incorporate.

To assemble:

Scatter half the shredded cheese on the bottom of the baking dish.  Spread the spinach evenly over the cheese.  Scatter the other half of the shredded cheese on top of the spinach.  Scatter the fresh feta cheese evenly over top of the cheese and spinach.  Add the chives and fresh dill evenly.  Zest the lemon over the entire top.  Pour the filling over all and sprinkle with the remaining 1/4 grated Parmesan cheese.

Bake at 450 degrees Fahrenheit for 15 minutes, then reduce heat to 325 and bake for an additional 30 to 40 minutes or until golden brown on top and set in middle.  A knife inserted in the center should come out clean.  Keep an eye on the crust.  If it begins to brown too much or too fast, cover the edge of the pan with tinfoil.  Gently cover the crust with the foil, leaving the top of the quiche exposed.

Can be served hot, cold or at room temperature.  If re-heating, heat in 350 degrees Fahrenheit for at 30 to 40 minutes.

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