(for a baking sheet measuring 30x22 cm)
500 g fresh spinach
(350 g already cooked)
450 g Quartirolo
a bunch of chopped dill
3 tbsp chopped parsley
2 spring onions, chopped
1 pack of filo pastry
melted butter, to taste
salt and pepper, to taste
Clean and wash the spinach, steam cook until soft, leave to cool and remove any excess water. Roughly chop.
In a mixing bowl, mix the spinach with the crumbled Quartirolo, add the eggs, salt, pepper, 2 tablespoons of melted butter and the chopped herbs. Grease the baking sheet.
Place 5 sheets of filo pastry onto the baking sheet, brushing each sheet with melted butter. Cover with the filling prepared. Close with another three sheets of pastry, brushing with melted butter.
Seal the edges, brush the entire surface with butter and make an incision in the middle with a sharp knife.
Bake for approximately 45 minutes at 180°C. This tart can be served warm or cold.