Spanakopita-Inspired Potato Crust Quiche

AutopilotR
Estimated read time 2 min read



This recipe features many of the delicious elements of spanakopita, the Greek spinach and feta pie wrapped in phyllo dough. In this version, spinach and tangy feta cheese are combined with fragrant herbs and baked into a crisp crust made from smashed potatoes instead of phyllo. Baking the crust before filling it adds a slight crispness to the edges and creates a sturdy base for the flavorful quiche. When this quiche is served warm, the edges remain crisp, while the spinach and feta filling gets brightness from fresh herbs and a hint of lemon zest.

Frequently Asked Questions

  • What is spanakopita?

    Spanakopita is a traditional Greek dish that features crisp, golden phyllo dough baked around a mix of feta cheese, spinach, olive oil, and herbs. We tap those same ingredients to create a quiche inspired by the Greek classic.

  • What are Yukon Gold potatoes?

    Yukon Gold potatoes are a hybrid of white and yellow potatoes. They have a creamy texture and a rich, buttery flavor with subtle nutty notes. Yukon Golds are great for roasting, mashing, and frying. 

  • How long do baby Yukon Gold potatoes take to boil?

    Baby Yukon gold potatoes generally take about 25 to 30 minutes to boil until they can be easily pieced with a fork. Depending on their size, they can take more or less time. 

Notes from the Food & Wine Test Kitchen

An offset spatula is helpful for spreading mashed potatoes evenly in the skillet and helps make for a smooth crust on the bottom and up the sides of the skillet. 

Make ahead

Store any leftovers in an airtight container in the refrigerator for up to four days.



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