For the Spanakopita Quiche with a Hashbrown Crust:

1. Preheat the oven to 425°F.
2. Prepare the crust: Place thawed hash browns in a clean tea towel or cheesecloth and squeeze out as much moisture as possible.
3. In a bowl, combine hash browns with Parmesan, melted butter, 1/4 teaspoon pepper, and salt to taste. Stir until well mixed.
4. Lightly grease a 9-inch springform pan and place it on a baking sheet.
5. Press the hash brown mixture firmly into the bottom and up the sides (about 2 inches high) to create a crust.
6. Bake for 40 minutes, or until edges are golden brown and crisp. Remove from oven and lower oven temperature to 350°F.
7. Make the filling: In a large bowl, whisk together eggs, blended cottage cheese, and heavy cream until smooth.
8. Use a tea towel or cheesecloth to squeeze out any excess water from the spinach, then stir it into the egg mixture along with green onions, dill, parsley, feta, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
9. Fill and bake: Pour the filling into the baked hash brown crust and spread evenly. Return the pan to the oven and bake at 350°F for 30–35 minutes, or until the center is set. Test doneness by inserting a toothpick or knife—it should come out clean.
10. Cool and serve: Let quiche cool for at least 10 minutes before carefully releasing from the springform pan. Slice and serve warm or at room temperature.