19/09/2026
Start with a couple of quiches with Greek flavours - spinach and feta - serve with some herby potatoes and a big tomato, cucumber, feta and olive salad. Add a zingy lemon and olive oil dressing (and some leftover roasted veggies and quinoa from the day before!) .
Filo pastry is so easy to work with and this simply quiche just had 6 ingredients and 6 steps (plus the shop bought filo!).
You need:
4 eggs
100ml crème fraiche
1 block of feta, crumbled
1 small bag (200-250g) of fresh spinach
1 red onion, chopped
1/2 pack dill, chopped
(1/2 pack of filo pastry and olive oil or melted butter to coat each layer of pastry).
1. Preheat oven to 170C (fan).
2. Fry the onion with a small pinch of nutmeg until soft.
3. Add the bag of spinach, stirring until it wilts. Take off the hob and as it cools, unpack your filo and cover with a tea towel.
4. Crumble the feta into the pan and add in your eggs and crème fraiche. Beat together - add pepper and chopped dill to taste (generally not salt as feta is very salty!).
5. Begin by laying one sheet of filo pastry on the bottom of your quiche dish (I usually have two slightly overlapping the tin). Brush with oil/butter and repeat - 3 layers is usually enough. Scrunch the outer edges of the pastry to make a crust around the edges - oil/butter well.
6. Bake for 25 minutes or til cooked in the middle.
I decorated with sun-dried tomatoes as I had some in the fridge. Black olives would be an alternative.
