It's yummo! I fix it that way all the time, it's the only way my hubby will eat it, but I like it anyway it can be served.

Was going to post this recipe a couple of weeks ago...then couldn't remember what cookbook it was in (which means I have too many cookbooks!)...finally found it so here it is:

Greek Spinach Quiche

1 refrigerated pie crust
3 large eggs, lightly beaten
1 cup milk
¼ cup melted butter
2 Tbls flour
½ tsp. salt
¼ tsp. ground pepper
1-10 oz pkg frozen spinach, thawed and well drained
1-4 oz package crumbled feta cheese

Fit piecrust into a 9” pie plate or quiche dish. Prick bottom and sides of piecrust with a fork. Bake at 400 degrees for 8 minutes. Set aside. Reduce oven temperature to 375 degrees.
Combine eggs, and next 5 ingredients. Stir with a wire whisk. Stir in spinach and feta cheese and pour into piecrust.
Bake at 375 degrees for 30 minutes or until set. Let stand 10 minutes.
Serves 4-6

Sounds good.

I add spinach to my Saturday morning omelets, along with onions and mushrooms.

This is supper tonite...sounds so good in this cold weather.

GREEK SPINACH PIE (SPANAKOPITA)

1 lb. filo, frozen
FILLING:
2 (10 oz.) pkgs. frozen spinach or 1 lb. fresh
1 lb. cheese: feta,
1/4 tsp. salt
nutmeg
pepper
6 eggs, well beaten
1/2 c. oil
1/4 lb. butter

If using frozen filo, defrost 2 hours ahead of time.

FILLING: Thaw out frozen spinach. If using fresh, steam for 5 minutes until wilted. Crumble cheese, using fork to break feta cheese up. Add more salt if using hoop or cottage cheese as substitute. Mix in eggs. Set aside.

Heat oil and butter in a small pot. Unwrap filo and smooth creases out. Plan to use half of the filo sheets for the bottom layer and the other half for the top. (Keep covered while using, filo dries out quickly.) Oil pan generously, bottom and sides, using pastry brush.

Lay first sheet of filo in square or rectangular cake pan, letting excess lap over edges. Sprinkle with warm oil. Lay a second layer and sprinkle with a little more oil. Continue until half of the filo is used. Spread all the spinach mixture evenly over the filo, including the corners. Cover with remaining filo, oiling between sheets. Do not throw any filo away; include it in; it is all edible.

Roll and tuck all the filo around the inside edges of the pan. Do not trim with scissors or knife as one would for pie crust. Brush top and edges with remaining oil. Bake at 350 degrees for 40 - 50 minutes. Serve hot, cut into square pieces like a cake. Reheat when necessary; never serve cold.

This can be made up (don't bake) and frozen successfully. Remove, thaw and cook.

thanks for the recipe

Sounds Yummy...good to know that it can be frozen...I may make it in 2 parts...one to eat now...and the rest to eat later!