Spinach Quiche with Root Vegetables and Feta

Ingredients

• 400 g spinach
• 2 handfuls parsley
• Salt
• 2 fresh garlic cloves
• 1 red chili pepper
• 250 g parsley root
• 50 g green olives (pitted)
• 200 g feta
• pepper (ground)
• nutmeg
• 2 tbsp olive oil
• 250 g filo dough
• 250 g crème fraîche
• 3 eggs
• 60 g grated cheese (e.g., Pecorino)

Instructions

1. 1.

   Rinse the spinach and parsley, clean them, and blanch briefly in salted water. Shock, drain, and chop. Peel and finely mince the garlic. Wash, halve, trim, and slice the chili pepper into thin strips. Combine the spinach, parsley, and garlic in a bowl. Peel and grate the parsley root coarsely. Drain the olives and cut them into rings. Cube the feta, add it with the olives and parsley root to the spinach mixture, and stir well. Season with salt, pepper, and nutmeg.

2. 2.

   Preheat the oven to 180°C fan.

3. 3.

   Brush the quiche tin with oil and line it overlapping with filo sheets. Brush each sheet with oil and let the edges slightly overhang. Distribute the parsley-root-spinach mixture inside.

4. 4.

   Whisk the crème fraîche with the eggs for the custard and pour over the vegetables. Sprinkle grated cheese on top and bake in the oven for about 35 minutes until golden brown.