Delicious. I used part-skim ricotta cheese, and 12 sheets of phyllo pastry instead of a pie crust. Brushed each layer with some olive oil, placed it into a pie plate, sprinkled some dry bread crumbs in between the layers, after poured the cheese-spinach filling into it, stacked and rolled the overlapping pastries to form into a pie crust shape. It came out cheesy and tasty, and the phyllo crust was golden, brown and crispy, which gave the quiche some great texture. Definitely a delicious phyllo quiche that's worth making again!