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Dairy
Easy
1 Hour, 15 Minutes
Diets 
Phyllo leaves make a quick and easy quiche base. Store them in the freezer and transfer to the fridge six hours before using. Open the package, arrange the stack of leaves on your work surface, and cover with a damp towel while you work. Any leftover leaves can be wrapped well and refrozen.
6 sheets phyllo dough
1/4 cup (1/2 stick) butter, melted, or Glicks Cooking Spray
2 tablespoons Bartenura Olive Oil
1 small onion, diced
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
16 ounces (450 grams) whole spinach leaves (or Swiss chard, coarsely chopped, green part only)
salt, to taste
black pepper, to taste
7 ounces (200 grams) Ta’amti Feta Cheese, crumbled
8 ounces (225 grams) cream cheese
2 eggs plus 2 egg yolks
3 and 1/2 ounces (100 grams) Ta’amti Feta Cheese, cut into cubes
1/2 cup sun-dried tomatoes, cut into small pieces
Heat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 10-inch (26-centimeter) round pan or a 9- x 13-inch (20- x 30-centimeter) baking pan with Gefen Parchment Paper.
Place one phyllo sheet in the pan. Grease it well with butter or cooking spray. Cover with another phyllo sheet and repeat with remaining sheets.
For the filling, sauté onion in olive oil until golden, about 10 minutes.
Add garlic and spinach leaves. Season with salt and pepper and stir gently while cooking, about five minutes, or until spinach loses its volume.
Transfer mixture to a strainer to drain the excess liquid, then transfer to a bowl. Add remaining filling ingredients and mix well.
Pour spinach mixture onto phyllo base. Sprinkle with feta cubes and sundried tomatoes. Bake about 40 minutes or until golden.
Photography: Boaz Lavi Prop and food styling: Anat Lebel
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