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Savory ground lamb, lots of greens, and a heavy handful of dill push this quiche into spanakopita territory. Feta melts into the custard, scallions keep things sharp, and a shower of sesame seeds on top nods to your favorite Greek bakery pie. It’s rich but bright, sturdy enough for dinner, and somehow even better cold from the fridge the next day.
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After the live class, the full recipe and class replay will be available in Past Classes page.