Spinach Herb Feta Quiche
Ingredients1 bunch English spinach, trimmed
1 medium onion, finely chopped 1 tablespoon finely chopped fresh mint 1 tablespoon finely chopped fresh dill 6 sheets filo pastry 4 eggs 2 egg whites 1/2 cup skim milk 70 g reduced- fat feta, crumbled 2 tablespoons grated Parmesan Cooking oil spray |
RecipePreheat oven to 220 degrees Celsius ( 200 degrees Celsius for fa forced oven)
Lightly spray a 23 cm diameter loose based fluted flan tin with oil Shred spinach leaves, chop stalks Spray frying pan with oil and place over medium heat Cook onion, stirring, for 5 minutes, until soft Add spinach and cook, stirring, for 2 minutes, until wilted Remove from heat and stir in mint and dill. Set aside. Lay 1 sheet of film on flat surface. Spray with oil, fold in half, place in flan tin. Repeat with remaining film, layering across previous sheet, so all sides of tin are covered. Trim excess fill. Fill fill base with spinach mixture. Whisk eggs, egg whites and milk together. Pour over spinach mixture. Sprinkle with feta and Parmesan. Bake for 25-30 minutest until set and golden. Can be served by itself or with a green salad. |
Nutritional InformationWith plenty of fresh vegetables and therefore vitamins, and a bit of protein and calcium, this scrumptious appetizer is the perfect starter.
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