Spanakopita Quiche with Feta and Dill (8 Slices)

This spanakopita quiche combines creamy eggs, spinach, feta, and dill in a crisp pastry crust.

It delivers the familiar flavors of Greek spinach pie in a sliceable format that is easier to serve.

Bake one quiche for eight slices and serve it warm or at room temperature.

Maya Castellano

Spanakopita Quiche with Feta & Dill

All the flavors of Greek spanakopita in a creamy, protein-packed quiche with feta, fresh dill, and lemon zest. Meal prep-friendly and ready in under 50 minutes!

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 slices

Course: Mediterranean Breakfast Recipes

Cuisine: Greek, Mediterranean

Calories: 285

Ingredients Method Notes

Ingredients

  

For the Custard Base:

• 8 large eggs
• 1/2 cup 120 ml whole milk
• 1/4 cup 60 ml heavy cream
• 1/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg
• Zest of 1 lemon

For the Filling:

• 1 tbsp extra virgin olive oil
• 1 tbsp unsalted butter
• 4 scallions green onions, finely sliced
• 2 cloves garlic minced
• 10 oz 280 g frozen chopped spinach, thawed and squeezed very dry
• 3 tbsp fresh dill chopped (plus extra for garnish)

For Cheese & Crust:

• 6 oz 170 g crumbled feta cheese
• 1/2 cup 115 g whole milk ricotta cheese
• 1 store-bought pie crust optional — skip for crustless/GF

Method

 

1. 1.       Preheat oven to 375°F (190°C). Place crust in 9-inch pie dish (or grease dish well for crustless).
2. 2.       Heat olive oil and butter in a skillet over medium heat. Sauté scallions 2 min until softened. Add garlic, cook 30 seconds.
3. 3.       Add squeezed spinach, break apart clumps. Cook 2–3 minutes until dry. Remove from heat, cool 5 minutes.
4. 4.       In a large bowl, whisk eggs, milk, cream, salt, pepper, nutmeg, lemon zest, and dill until frothy (60 seconds).
5. 5.       Stir cooled spinach mixture and ricotta into egg custard. Fold in 2/3 of the feta.
6. 6.       Pour filling into prepared dish. Scatter remaining feta on top.
7. 7.       Place on baking sheet. Bake 35–40 minutes until center is just set and top is golden.
8. 8.       Rest 15 minutes before slicing into 8 wedges. Garnish with fresh dill.

Notes

Storage:

Fridge: airtight container, 4–5 days

Freezer: foil + freezer bag, up to 2 months

Reheat at 325°F for 10–12 minutes (oven preferred for best texture)

Meal Prep Tips:

Assemble the night before; bake in the morning (add 5 min bake time from cold)

Slice and separate with parchment for easy grab-and-go portions

Make mini quiches in muffin tins: bake at 350°F for 20–22 min

Key Substitutions:

Dairy-free: use oat milk, vegan feta, cashew ricotta

Vegan: JUST Egg (1.5 cups) + vegan cheeses; bake 10 min longer

Higher protein: add 1 cup shredded chicken or chickpeas

Crustless/GF: skip the crust, grease dish generously; cuts carbs to 4g/slice

Serving Suggestions:

Pair with our whipped feta with hot honey as a starter, alongside a Greek sheet pan chicken dinner for a full Mediterranean feast, or serve brunch-style with spinach and feta pasta on the side.

Why You’ll Love This Spanakopita Quiche with Feta & Dill

Health & Nutrition Benefits

Spinach and feta together are such a powerhouse combo. Spinach is one of the most nutrient-dense leafy greens on the planet — loaded with non-heme iron, folate, vitamin K, and magnesium. Paired with feta’s calcium and probiotic cultures (yes, traditionally made feta contains beneficial bacteria!), you’re getting a Mediterranean quiche recipe that genuinely nourishes. The PREDIMED study has consistently linked this kind of eating pattern — olive oil, vegetables, quality dairy — with reduced cardiovascular risk. And at 285 calories per slice with 17g of protein? Such a game-changer.

• ⚡ 17g protein per slice — keeps you going for hours
• 💚 Spinach delivers iron, folate, and vitamin K in every bite
• 🍱 Meal prep-friendly — slices and reheats beautifully all week
• 🧀 Calcium-rich from feta + ricotta (32% DV per slice!)

Practical Benefits for Busy Lives

I tested six variations of this Greek quiche — with phyllo, without phyllo, deep dish, shallow dish — and this version wins for real-life convenience. No phyllo drama, no soggy bottoms, no “why is my filling leaking everywhere” moments (we’ve all been there, right?). Here’s why this works:

• ⏱ Ready in under 50 minutes — 15 min prep, 35 min bake
• 💰 Budget-friendly — frozen spinach + store-bought crust = under $8 total
• ❄️ Freezes beautifully for up to 2 months
• 🔄 Make it crustless for a low-carb, gluten-free spinach feta quiche in minutes

The Mediterranean Diet Connection

How This Dish Fits Mediterranean Diet Principles

Spanakopita is one of the pillars of Greek home cooking, and this quiche version stays true to every Mediterranean Diet principle: quality olive oil as the primary fat, an abundance of leafy greens, herbs used as medicine (dill is traditionally considered digestive-supportive in Greek folk herbalism), and quality dairy in moderation. It’s the same framework you’ll find in our spinach and feta guide and our Greek feta egg bake — wholesome ingredients, simple preparation, enormous flavor.

My Personal Wellness Connection

Growing up in Valencia, my mama always said “la cocina es medicina” — the kitchen is medicine. Summers in Tuscany with my nonna reinforced the same idea from the Italian side: eat what grows, eat it fresh, eat it together. When I studied nutrition science at the University of Barcelona, I got the data to back up what my family already knew instinctively. This healthy quiche is that philosophy on a plate — humble ingredients elevated by technique and tradition, the kind of food I teach in my online Mediterranean meal prep courses.

Essential Ingredients for Spanakopita Quiche

Core Ingredients — What You’ll Need

Every single ingredient in this spinach feta quiche earns its place. Here’s the full breakdown with nutrition notes and my shopping tips:

Shopping tip: buy feta in blocks and crumble it yourself — pre-crumbled feta is coated in anti-caking powder that dries out the texture. For frozen spinach, squeeze it like your rent depends on it (seriously, wring out every last drop of water through a clean kitchen towel). Excess moisture is the number-one cause of soggy quiche.

Dietary Modifications — Make It Yours

Meal prep ingredient tip: pre-squeeze your spinach and slice your scallions on Sunday. Store them separately in airtight containers — they’ll stay fresh 4–5 days. Then assembly is a 5-minute affair on any weeknight. Meal prep-friendly!

Equipment & Quick Prep Station

Essential Equipment

This easy spanakopita recipe needs almost nothing fancy. Here’s what I reach for:

Prep-Ahead Checklist (15 Minutes)

Line up your mise en place and this brunch quiche recipe practically assembles itself:

1. Thaw frozen spinach (microwave 2 min or overnight in fridge), then squeeze dry
2. Slice 4 scallions thin, mince 2 garlic cloves
3. Crumble feta into a small bowl (into chunky pieces — you want pockets of salt)
4. Zest 1 lemon with a microplane
5. Chop 3 tbsp fresh dill (tear, don’t chop — preserves oils)
6. If using a crust: press into pie dish. If crustless: grease dish with butter
7. Preheat oven to 375°F (190°C) while you sauté

Step-by-Step Instructions

Steps 1–4: Prep & Building the Base

Step 1: Preheat and set up. Preheat your oven to 375°F (190°C) with the rack in the center position. If using a pie crust, place it in your 9-inch dish and crimp the edges. If going crustless, generously butter the dish (every corner — eggs love to stick). Set aside.

Step 2: Sauté the aromatics. Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium skillet over medium heat. When the butter foams, add the sliced scallions and cook 2 minutes until softened and fragrant — that sweet, onion-y aroma is everything. Add the minced garlic and stir for 30 seconds. Pro tip: the butter-olive oil combo gives you the best of both worlds: buttery richness plus heart-healthy monounsaturated fats.

Step 3: Cook the spinach. Add the thoroughly squeezed spinach to the skillet, breaking apart any clumps with your spatula. Cook 2–3 minutes, stirring occasionally, until any lingering moisture steams off. The spinach should look dry and separate, not clumped or wet. This step is non-negotiable for a crisp, set quiche (soggy spinach = soggy bottom, and nobody’s got time for that). Remove from heat and let cool 5 minutes.

Step 4: Whisk the custard. In a large bowl, whisk 8 eggs with 1/2 cup whole milk, 1/4 cup heavy cream, salt, pepper, nutmeg, lemon zest, and chopped fresh dill. Whisk vigorously for a full 60 seconds until smooth and slightly frothy. The cream-to-milk ratio here is the secret to that velvety, never-rubbery texture — as food scientist Kenji López-Alt explains, higher-fat dairy makes egg proteins set more gently, yielding a silkier custard. You’ve got this!

Steps 5–10: Assembly & Baking

Step 5: Combine the filling. Stir the cooled spinach mixture and the ricotta into the egg custard. Fold in about 2/3 of the crumbled feta — reserving the rest for topping. Ricotta gives that dreamy creaminess, while the feta scattered through the batter creates little pockets of salty tang. Know what I mean? Those melty-salty bites are what make this spanakopita quiche with feta and dill taste like the real thing.

Step 6: Pour and top. Pour the filling into your prepared pie dish. It should come almost to the top but not overflow. Scatter the remaining crumbled feta over the surface — these pieces will get golden and slightly crispy in the oven. Gorgeous.

Step 7: Bake at 375°F (190°C). Place the quiche on a baking sheet (catches drips, makes removal easier) and slide into the oven. Bake 35–40 minutes.

Step 8: Watch for doneness cues. At 25 minutes, peek: if the edges or crust are browning too fast, tent loosely with foil. By 35 minutes, the edges should be puffed and golden, the center should jiggle just slightly when you tap the pan (like set Jell-O, not like liquid). A knife inserted off-center should come out clean.

Step 9: The crucial rest. Let the quiche rest in the pan for a full 15 minutes. I know it’s tempting to cut right in (trust me, I’ve done it and ended up with a custardy landslide). The egg proteins need time to finish setting — Harold McGee calls this carryover cooking. Your patience will be rewarded with clean, gorgeous slices.

Step 10: Garnish and serve. Scatter a few extra fronds of fresh dill over the top. Slice into 8 wedges and serve warm or at room temperature. This Greek quiche is stunning either way — the vibrant green spinach studded with white feta against golden custard? Food photographer’s dream, home cook’s reality.

Tips, Tricks & Shortcuts for Perfect Results

7 Success Tips from My Kitchen

• Squeeze that spinach. Then squeeze it again. I lay it in a clean towel, roll it up like a burrito, and twist both ends. If water drips out, you’re not done.
• Room-temperature eggs set more evenly. Pull them from the fridge 20 minutes before you start.
• Don’t skip the nutmeg. Just 1/4 teaspoon transforms spinach dishes — it’s a classic European pairing for a reason (this has become my go-to secret weapon).
• Use block feta. Pre-crumbled feta has anti-caking agents that dry out the texture. Crumble it yourself in 30 seconds for a creamier melt.
• Make it the night before. Assemble the entire quiche (uncooked), cover with plastic wrap, refrigerate. Bake straight from the fridge in the morning — just add 5 extra minutes to bake time.
• Blind-bake the crust if you’re picky about soggy bottoms: 10 minutes at 375°F with pie weights, then fill.
• Add-in hack: 1/4 cup chopped artichoke hearts stirred in elevates this to restaurant-level brunch territory.

Common Mistakes & How to Fix Them

Variations & Serving Ideas

Protein Swaps & Creative Variations

This vegetarian quiche adapts to almost any dietary preference or seasonal mood. Here are my tested favorites:

• Protein boost: fold in 1 cup shredded rotisserie chicken or cooked chickpeas for a heartier lunch option.
• Full Greek: add 1/4 cup sliced Kalamata olives and 2 tbsp chopped sun-dried tomatoes to the filling.
• Vegan version: use 1.5 cups JUST Egg, cashew ricotta, and vegan feta. Bake 10 minutes longer.
• Crustless/low-carb: skip the crust entirely — grease the dish well, pour filling straight in. Cuts carbs to 4g per slice.
• Phyllo crust swap: for a more traditional spanakopita feel, layer 8 sheets of phyllo (brushed with olive oil between each) as the crust.
• Summer version: add 1/2 cup chopped roasted red peppers and swap dill for fresh mint.
• Fall harvest: add caramelized onions and a sprinkle of za’atar before baking.

Serving Suggestions & Beverage Pairings

For a full Greek brunch spread, serve this spanakopita quiche alongside our Mediterranean hummus breakfast bowl and warm slices of garlic Parmesan focaccia. For dinner, it’s beautiful next to a Mediterranean white bean salad or a serving of classic Greek lemon rice pilafi.

Non-alcoholic beverage pairings (because you don’t need a thing more):

• Sparkling water with cucumber, lemon, and a sprig of dill
• Fresh-squeezed grapefruit or blood orange juice
• Iced chamomile tea with honey and lemon
• Greek mountain tea (tsai tou vounou) — earthy, subtle, perfect match
• Pomegranate spritzer: pomegranate juice + sparkling water + fresh mint

Meal Prep & Storage

Storage Methods at a Glance

This protein-packed quiche is one of the best meal prep quiche options I’ve ever developed. Here’s how to store it:

Meal Prep Assembly Tips

Here’s my Sunday meal prep routine for this one:

• Batch bake two quiches while the oven’s hot — same effort, double the meals.
• Slice into 8 wedges, then separate with parchment paper before packing into containers.
• Reheat in a 325°F oven for 10–12 minutes (or at 50% microwave power in 30-second bursts — but oven is way better for texture).
• Pack a side separately: cherry tomatoes + cucumber + olives in a little container. Add fresh dill right before eating.
• Container rec: Pyrex round glass with snap lids — fit quiche wedges perfectly.

Frequently Asked Questions

Substitution & Technique Questions

Dietary, Nutrition & Meal Prep Questions

Nutritional Highlights

Why This Recipe Is Good for You

Let me put on my nutrition science hat for a second (shoutout to my Cornell plant-based certificate for the deep dive). Each slice of this spanakopita quiche with feta and dill delivers:

• 17g complete protein — a balanced blend from eggs, feta, and ricotta. Eggs score 1.0 on the PDCAAS scale (the protein quality gold standard).
• 32% of your Daily Value for calcium from the feta-ricotta duo — particularly important for bone health and muscle function.
• Rich in vitamin K from spinach, essential for blood clotting and bone metabolism.
• Anti-inflammatory compounds from EVOO, dill, and lemon — key pillars of the Mediterranean eating pattern associated with reduced chronic disease risk (Blue Zones research).

Macros overview per slice: 285 calories, 17g protein, 20g fat, 9g carbs, 2g fiber. The protein-fat balance keeps blood sugar steady and satisfies for hours — no mid-morning energy crash. That’s the magic of Mediterranean-style eating: it’s filling without being heavy.

Nutrition note: I’m a certified holistic health coach, not a doctor or registered dietitian. Nutrition values are estimates. Always consult your healthcare provider for personalized dietary advice.

Let’s Stay Connected!

If you make this Spanakopita Quiche with Feta & Dill, I absolutely need to see it! Tag me @MayaCastellano on Instagram and I’ll reshare my favorites. Leave a comment below telling me whether you went with the crust or went crustless (team crustless over here, but no judgment!). And don’t forget to rate the recipe — it helps so much.

More Greek-inspired recipes to try: our gemista Greek stuffed peppers and tomatoes are perfect for a weeknight dinner, and the Greek chicken with lemon and feta has become a reader favorite. For lighter fare, try the lemon chickpea patties with yogurt sauce — crispy, tangy, and packed with plant protein. And for a power lunch, our grilled chicken Mediterranean bowl pairs beautifully with a leftover quiche slice on the side. Besos from San Diego!