Spinach tart with Quartirolo cheese and dill

AICI – Associazione Insegnanti di Cucina Italiana

Recipe by Cristina Blasi and Gabriella Mari

(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 3 eggs 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.