Spanakopita Tortilla Quiche
This spanakopita tortilla quiche gives you all the cozy, salty, herby goodness of spanakopita without the pastry project, thanks to a tortilla doing the heavy lifting.
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Anyone else missing the slow mornings and brunchy eats that came with the holidays? Some days were big family spreads, some were smaller plates for friends lingering around the kitchen, and some were just for me. Either way, I brunched hard over the last few weeks, and now I miss it.
Alarms are back. Schedules are back. Motivation is… still loading.
This is one of those recipes I leaned on because it works once and then keeps working. You make it, slice it, and suddenly breakfast or lunch is handled for days. Salty feta, dill, lemon, cozy eggs. It’s total spanakopita energy without the fuss of phyllo, thanks to a tortilla stepping in as the crust.
It eats well hot, warm, or straight from the fridge while you’re standing there trying to remember what day it is. If getting back into the swing of things feels a little clunky right now, this one’s for you.
Why this spanakopita tortilla quiche works
Using a tortilla instead of pastry gives you structure without the stress. It crisps around the edges, holds the filling, and skips the whole butter-brushing situation.
Mixing the eggs directly in the tortilla shell keeps the filling tender instead of overworked and lets everything bake evenly.
Feta, dill, and lemon bring brightness and salt, which keeps the eggs from tasting flat and makes this just as good cold as it is warm.
Letting it rest before slicing helps the eggs finish setting so you get clean slices that actually hold together.
"This tastes exactly like what I hoped it would."
- Instagram follower
Recipe
Spanakopita Tortilla Quiche
Ingredients
Equipment
Method
- Preheat the oven to 375°F.
- Lightly grease a 9 to 10 inch skillet or pie dish. Press the tortilla into the pan, pleating the sides so it forms a shell.
- Crack the eggs directly into the tortilla shell. Add the cottage cheese, salt, and pepper and mix gently with a fork until mostly smooth.
- Scatter in the spinach, feta, green onions, and dill. Gently fold everything together to distribute evenly.
- Bake for about 20 minutes, until the center is just set and the edges are lightly golden.
- Let rest for 5 minutes, then finish with a squeeze of fresh lemon juice before slicing.
Notes
- This keeps beautifully in the fridge and reheats well in a pan, toaster oven, or microwave.
- If your spinach has a lot of moisture, give it a quick squeeze before adding so the quiche stays firm.
- The lemon at the end really matters here. It wakes everything up and makes the leftovers taste just as good as day one.
Nutrition
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I LOVE this recipe! I made it shortly after you posted it on Instagram and Substack, and I've now made it five or six times. It's easy to make, and it turns out perfectly every time. As you wrote, it keeps well and it is an excellent quick, healthy breakfast.
Do you have ideas/suggestions for additions and variations? I've experimented with adding chopped tomatoes to the top, and chopped, roasted mushrooms to the filling.
One note, I found that mixing the eggs and cottage cheese in a batter bowl worked best for me.
Thank you for an outstanding breakfast! And Congratulations on the website - I've already shared the link to this recipe with friends. (And a few others.)
I appreciate your review(s) sooo much...thank you! I'm sure you've come across some of my other rice paper spirals, but if you're looking for variations, I'd start there: https://thechefoutwest.com/?s=rice+paper+spiral. I'm working on a way to make them more easily searchable. Let me know what you try next, I'm excited to hear!