Parsley root and spinach quiche à la Gabi

Ingredients for 4 servings:

• 400 g spinach, fresh
• 2 handfuls of flat-leaf parsley
• 3 cloves garlic, finely chopped
• 1 chili pepper(s), red, fresh, cut into fine strips
• 250 g parsley root(s), peeled, coarsely grated
• 50 g green olives, pitted, cut into rings
• 200 g feta cheese, diced
• Salt and pepper, black, from the mill
• Nutmeg, freshly grated
• 3 tbsp olive oil
• 250 g filo pastry
• 250 g crème fraîche
• 3 eggs
• 60 g Pecorino, grated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Briefly blanch the spinach and parsley in salted water, rinse, squeeze dry, chop, and place in a bowl. Add the garlic, chili pepper, parsley roots, olives, and feta cheese; mix everything together and season with salt, pepper, and nutmeg. Brush a 28 cm quiche dish with olive oil and line it with the pastry sheets, overlapping them, brushing each sheet with olive oil and leaving the edges overhanging. Spread the vegetable and cheese mixture in the dish. Whisk the crème fraîche with the eggs and pour over the vegetable and cheese mixture. Sprinkle with the cheese and bake in a preheated oven at 180 degrees Celsius for about 35 minutes until golden brown.