Amazing “Spanokopita” Crustless Quiche

An incredibly delicious dish! {Print Recipe}

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!


Fresh Basil & Feta Scramble

For Breakfast or Dinner! {Print Recipe}

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!