spinach and feta quiche

Around 17 degrees today, thats pretty cold right? (I can hear my sister tsk tsk ing me from her cave in Canada). Well it's cold enough for me to bust out a lovely quick quiche recipe and get stuck into Autumn. As always this is too simple to have much to say about it. A quick tip, buy a pre made base and fool the world with 'something I prepared earlier'. 


I will be serving this with one of those really simple salads, the ones that people think because it's so simple it must be really gourmet, but in truth, it's all I have in the fridge. 


Ingredients 

• Melted butter, for greasing
• 1 300g pkt frozen chopped English spinach, thawed
• 200g fresh ricotta
• 4 eggs, at room temperature
• 3 green shallots, trimmed, thinly sliced
• Salt & ground black pepper, to taste
• 100g feta, crumbled
• 6 sheets filo pastry, thawed
• 2 1/2 tbs olive oil
• 1/4 cup finely grated parmesan

Method 

• 
  
• 1/ Preheat oven to 220°C. Brush a shallow 23cm flan tin with removable base with melted butter to grease. OR whip out a pre made base 
• 
  
• 2/ Squeeze all the liquid from the spinach. Beat the ricotta in a medium bowl until almost smooth. Add the eggs, one at a time, until well combined. Add the spinach, green shallots, pepper and 1/2 the feta. Use a spoon to mix until all ingredients are well combined 
• 
  
• 3/ (If not using a pre made case) Lay 1 sheet of filo on a flat surface and brush with a little oil, place another sheet of filo on top and brush with oil again. Repeat this process with remaining filo. Brush top sheet lightly with oil. Place layered filo in greased tin and trim the excess 
• 
  
• 4/ Spoon spinach mixture into pastry-lined tin and smooth the surface. Sprinkle with the remaining feta and parmesan. Bake in preheated oven for 20-25 minutes or until filling is golden

(Adapted from Woolworths Good Taste Magazine)