(Sort Of) Spinach Quiche

• 1 (12 ounce) package baby spinach leaves
• 1 cup sliced baby portabella mushroom
• 12 cup finely chopped red onion
• 2 garlic cloves, crushed
• 1 cup mozzarella cheese
• 1 cup crumbled feta
• 12 cup shredded parmesan cheese
• 1 egg
• 13 cup milk or 13 cup cream
• 1 teaspoon dill
• 1 teaspoon salt
• 1 teaspoon crushed black pepper
• 12 cup butter or 12 cup margarine

1. Preheat oven to 375 degrees.
2. Melt butter or margarine.
3. Use basting brush to spread butter on 8 sheets of phillo dough while layering in pie pan.
4. Trim overhanging edges.
5. Combine spinach, mushrooms, red onion, garlic and cheeses and place inside phillo dough.
6. Mix together the egg, milk, dill, salt and pepper.
7. Pour evenly over mixture in pan.
8. Cover the filling with several more layers of buttered phillo and trim edges.
9. Bake for 35-45 minutes, until a fork inserted comes out clean.
10. Tips: If you want a fluffier quiche, you can use up to three eggs, but increase the milk or cream proportionately too.
11. Be sure to thaw out the phillo dough completely since its very fragile when frozen, but like I said before, you could put the filling straight into the pan and skip a crust altogether.
12. If you want larger pieces of onions, be sure to saute them first so they arent crunchy.
13. Also, feel free to experiment with different veggies and cheeses.
14. Just about anything works.

baby spinach leaves, baby portabella mushroom, red onion, garlic, mozzarella cheese, feta, parmesan cheese, egg, milk, dill, salt, black pepper, butter

Taken from www.food.com/recipe/sort-of-spinach-quiche-398836 (may not work)