Spinach tart with filo pastry

Ingredients for 4 servings:

• 300 g leaf spinach, frozen
• 1 bunch of spring onions
• 1 bunch of dill
• 1 bunch arugula
• 1 bunch of mint
• 5 tbsp olive oil
• 250 g feta cheese
• 50 g breadcrumbs
• 250 g ricotta
• 4 m.-sized eggs
• 5 sheets of pastry, filo
• some salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the spring onions and slice into thin rings. Squeeze the thawed spinach dry and chop if necessary. Clean and chop the dill, arugula, and mint. Sauté the onions, arugula, dill, and mint over low heat in two tablespoons of olive oil and add the spinach. Cut the feta into pieces (or crumble it) and mix with the breadcrumbs, beaten eggs, ricotta, and spinach mixture. Season the mixture with salt, pepper, and nutmeg to taste. Brush the filo sheets with the remaining three tablespoons of olive oil and place them in a 24 cm springform pan, overlapping the pan. Spread the vegetable and cheese mixture over the sheets, using the overhanging sheets as the “lid” for the filling. Bake in an oven preheated to 180 degrees Celsius (350 degrees Fahrenheit) for about 35 to 40 minutes (cover with baking paper if necessary to prevent the pastry from overcooking). If you can’t buy filo pastry, you can also use (quite thinly rolled) puff pastry sheets.