Its spring!! And what a beautiful day we have had: lemon scented sunshine!
I am not sure whether it is the idea of winter ending or this glorious weather, but I craved green, fresh food. The result: a quick quiche with leafy spinach & bright lemon prepared in an effortless phyllo crust.
The only fault I could find with this dish is that I enjoyed it so much I ate way too much of it (instead of saving half of it for lunch as I had intended).
50g strong cheese
200g feta cheese
zest of 1 small lemon
6 phyllo sheets, defrosted*
1. Heat the oven to 210C.
2. Roast the hazelnuts and chop them roughly.
3. Line a round cake tine with parchment paper.
4. Chop the onion and fry until translucent.
5. At the same time whisk together the eggs.
6. Grate cheese, chop parsley and add to the eggs together with feta, lemon zest, pepper, salt, nutmeg.
7. Add the spinach to onions and allow to wilt briefly (you will need a large fry pan or do this in batches).
8. Layer the phyllo in the cake tin. Brush each layer lightly with oil and sprinkle with salt, pepper, nutmeg.(to layer the sheets you tilt each sheet so that one of the corners overlaps the side of your cake tin).
9. Stir the spinach into the egg and then pour into the prepared tin. Fold the overlapping corners of pastry towards the center.
10. Cook at 210C for 10 minutes then turn down the heat to 180 and cook for approx 50 min or until the pastry (even down the sides of the pie) is golden.
*the best way to defrost phyllo is to take it out of the freezer the night before/in the morning and place it in the fridge to defrost. If you defrost it at room temperature it easily tears, sticks and becomes hard to handle.