Ingredients portion 10
Extra virgin olive oil 4 ml
Onions 2 pieces
Frozen spinach 500 g
Filo pastry 500 g
Feta cheese 500 g
Quail egg 3 pieces
Wheat flour 2 tablespoons
Dill 3 tablespoons
Cooking instructions 1 hour and 15 minutes
1 Heat the olive oil in a large saucepan. Sauté the finely chopped onion until soft.
2 Squeeze out the liquid from the line, add the spinach, dill and flour to the onions. Stew until the moisture has evaporated, then turn off the heat, add the lightly beaten eggs (set aside a little egg to coat the tart).
3 Add the feta (chopped), salt and pepper to taste.
4 Roll out the dough (very thinly, or stretch it by hand), about 20 cm by 1 m.
5 Place the filling and roll up.
6 Place the roll on the baking tray with the paper as shown in the picture. Brush with egg. Bake in a preheated oven at 180 degrees for 40-50 minutes.
