Chef Lisa Dickie's Spanokopita with Quail Eggs
- Prep time: 20 minutes
- Cook time: 16-20 min
- Serves: 4
Flaky, golden, and impossible to eat just one. Chef Lisa Dickie of @dickiescookingschool puts a Spring Creek spin on the Greek classic — layers of crisp phyllo wrapped around spinach, feta, dill, and lemon, with quail eggs binding it all together beautifully. Perfect as an appetizer, snack, or a full-on main.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cups fresh spinach, finely chopped, packed
- 2 tbsp fresh dill, minced
- 1/2 lemon, juiced, halved
- 1 cup feta cheese, crumbled
- 4 Spring Creek quail eggs, cracked and whisked (for filling)
- 8 phyllo pastry sheets, cut into 4-inch strips
- 1/3 cups butter, melted
- 1/3 cups olive oil (for brushing)
- 3 Spring Creek quail eggs, cracked and whisked (for egg wash)
- 2 tsp milk (for egg wash)
Filling:
Phyllo:
Instructions
Sauté the base: Heat 2 tablespoons olive oil in a pan over medium heat. Add 1 onion, finely chopped and sauté for a few minutes until softened.
Build the filling: Add 2 cups fresh spinach, finely chopped, packed, 2 tablespoons fresh dill, minced, 0.5 lemon, juiced (half), and 1 cups feta cheese, crumbled to the pan. Stir to combine.
Add the quail eggs: Stir in the whisked 4 Spring Creek quail eggs, cracked and whisked (for filling) and cook for a few minutes until the mixture comes together. Set aside to cool slightly.
Prep the phyllo: Preheat your oven to 375°F. Cut 8 phyllo pastry sheets, cut into 4-inch strips into 4-inch wide strips. Stack two sheets at a time and brush generously with 0.3 cups butter, melted and 0.3 cups olive oil (for brushing).
Fill and fold: Place 1 heaping tbsp of spinach filling at the top of each phyllo strip. Carefully fold into a triangle shape, continuing down the length of the strip. Brush the outside with more butter and olive oil. Place on a lined baking sheet.
Egg wash: Whisk 2 Spring Creek quail eggs, whisked (for egg wash) with 2 teaspoons milk (for egg wash). Brush generously over each triangle — this is what gives them that gorgeous deep golden colour.
Bake: Bake for 15–20 minutes 20:00 or until deeply golden and flaky.
