Spinach feta quiche

Name: Spinach feta quiche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Frozen leaf spinach; 200 g Schmand; 2 Eggs (Gr. M); 1 pck. (250 g each) Filo dough sheets (cooling shelf); 200 g Feta; 1 Onion; 2 Garlic cloves; 12 TABLESPOONS Olive oil; some Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

Only for the 5 main ingredients of the quiche you have to stop by the supermarket. Everything else is guaranteed to be in the pantry at home.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Frozen leaf spinach
200 g Schmand
2 Eggs (Gr. M)
1 pck. (250 g each) Filo dough sheets (cooling shelf)
200 g Feta
1 Onion
2 Garlic cloves
12 TABLESPOONS Olive oil
some Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg

Directions

1
Peel and finely dice the onion and garlic. Heat 2 tablespoons of oil. Sauté onion and garlic in it, add frozen spinach and 4 tablespoons of water. Defrost the spinach at low heat covered.
2
In the meantime, whisk the sour cream and eggs, preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Spread a tart tin (24 cm Ø) with a little oil. Roll out the dough sheets and place them offset in the form so that the form is laid out with the rim. Spread each sheet with approx. 1 tbsp. oil.
3
Put the spinach in a sieve and squeeze it out really well with a spoon. Stir the spinach into the egg cream. Season with salt, pepper and nutmeg. Spread the mixture in the mould. Crumble feta over it. Bake in a hot oven for about 45 minutes.