I came up with this recipe after doing someone else’s recipe that didn’t work out as well as it should have. Instead of taking 3 & 1/4 hours to bake…With different cooking temperature and different ingredient formula, and different flavors I brought the baking down to two hours. I baked this in a 9 inch springform pan. For me this made 8 servings but you might like slightly bigger wedges and then it could also be 6 servings for some people.I don’t mean to brag but this came out a bunch of times better than that other one.

Ingredients for around 8 servings

1 cup flour – crust

4 oz. unsalted butter – room temperature – crust

1/4 teaspoon sea salt – crust

1/4 teaspoon baking powder – crust

1/4 cup cream cheese – crust

1 Tablespoon sesame seeds – crust

1 teaspoon poppy seeds – crust

1/4 teaspoon fennel seeds – crust

neutral non stick spray

5 oz Swiss cheese – grated – filling

5 oz Greek feta – crumbled – filling

1 oz green olives stuffed with pimentos – chopped – filling

1/2 cup scallions – sliced thin – filling

1/2 cup heavy cream – filling

1 cup Greek yogurt – filling

4 eggs – lightly beaten – filling

8 oz spinach – chopped – filling

1 potato – skin removed – sliced very thin on a mandolin – filling

1/4 teaspoon sea salt – filling

1/2 teaspoon ground black pepper – filling

1 garlic clove – ground to paste – filling

1/2 teaspoon dried thyme (if you have fresh thyme that would be better) – filling

Directions

Set oven to 350F degrees and spray your 9 inch springform pan with non stick spray.

Make the crust.

In a large mixing bowl mix together the flour, butter, sea salt, baking powder, cream cheese, sesame, poppy and fennel seeds together. Pat this mixture into your springform pan as thin as you can.

This goes in the oven for ten minutes on the middle rack. Take it out after 10 minutes. Don’t worry if it’s not completely done.

TURN UP OVEN TO 425F Degrees.

Mix up the filling.

In a large mixing bowl combine the cheeses, olives, scallions, heavy cream, yogurt, eggs, spinach, potato, salt, pepper, garlic, and thyme. Mix well. Get it in an even layer on top of your crust.

Cover pan loose with foil.

Bake on middle rack for one hour at 425F.

After one hour turn the heat down to 350F and bake another hour.

Let it sit out on the counter till it hits room temperature. Then you can refrigerate it.

Decide on how big you want your wedges. Mine reheated in a covered pan at 350F and took 30 minutes.

It’s FORKING DELICIOUS!

Enjoy!!!