7 Large Eggs

1 Package of frozen Chopped Spinach (10oz.)

1 Chunk of Feta Cheese (8oz.)

1 Package (8oz.) 6 Cheese Shredded Italian Blend

¾ Cup Heavy Whipping Cream

2 Tablespoons Dill weed (or ¼ cup Fresh Dill)

2 Tablespoons of Santorini Spice Greek Seasoning

1 Large Yellow Onion

4 Tablespoons Olive Oil – EVOO

¾ Stick of Salted Butter (3 oz.)

1 – Chop / Dice Onion into ¼ inch pieces

2 – Melt Butter and Olive Oil together in medium pan on High Heat

3 – Immediately add onion and keep moving around until onions become light brown and caramelized, take off of burner and set aside to cool a bit

4 – Take fully defrosted spinach and squeeze in between dry paper towels over and over until you have a very dry “brick”
of chopped spinach

5 – In a Large Mixing Bowl using a fork, break apart Feta into small pieces to create crumbled Feta.

6 – Whisk 7 eggs, cream and spices together with Feta cheese

7 – Add in half of the shredded cheese package (4oz.)

8 – Add in Caramelized Onions with the oil & butter that they are sitting in

9 – Add in Spinach

10 – Mix all ingredients thoroughly until you have a uniform mixture

11 – Preheat oven to 350 degrees

12 – Grease the inside of a 9-inch square casserole dish liberally with either butter or EVOO, (glass or ceramic preferably)

13 – Fill casserole dish with spinach quiche mixture, even it out

14 – Sprinkle remaining 4 oz. of shredded cheese evenly on top of quiche

15 – Put in oven – very loosely lay a sheet of aluminum foil over quiche (do not press into quiche)

16 – Cook for 50 minutes, then remove and discard sheet of aluminum foil leaving quiche to cook for another 12 minutes without the foil on top. To test doneness, stick a knife in the center, it should come out moist, but not wet with mixture

17 – Remove from oven, let sit for 40 minutes at room temperature

19 – Cut into squares and enjoy with a nice side salad!

6 Large Eggs

¼ Cup Crumbled Feta Cheese

2 Tablespoons Whipped Butter

2 Tablespoons Cream Cheese

1 Teaspoon Olive Oil EVOO

2 Tablespoons Chopped Fresh Basil

½ Teaspoon Dill

1 Teaspoon Santorini Spice Greek Seasoning

1 – Put Feta, Dill, Basil & Dill in a bowl and toss together to evenly distribute ingredients – set aside

2 – Break 5 eggs into a bowl – do not scramble – set aside

3 – Over medium heat in a medium non-stick pan, melt butter, cream cheese and EVOO together with the Santorini Spice.

4 – When melted, pour in 5 eggs… wait 10 seconds then with a fork begin to break the yolks and begin to gently scramble.

5 – As eggs begin to cook and solidify, evenly pour in the Feta, Basil and Dill while still scrambling.

6 – Continue to scramble until all ingredients are mixed together and eggs become fully cooked and solidified.

7 – Take off of heat just at that point and pour into dish… it is important that the eggs do not overcook which will dry them out.

8 – Enjoy with a few slices of fresh Baguette!