You will need:
5 sheets of filo pastry (we used Jus-Rol)
Some melted butter
Seeds (eg: sesame, pumpkin and chai etc)
2 Tbsp olive oil
2 Garlic cloves minced
3 Spring onions
8 Stalks of asparagus
200g Bag of spinach chopped
Cup of fresh mixed herbs (we used mint, basil and dill)
Zest of a lemon
4 Free range eggs
200g whole milk
225g Mixed chopped/grated cheese (we used 1/3 Stilton, Gubbeen and a cream cheese but you can use whatever you have)
Salt and pepper for seasoning
A loose bottom tart tin approx. 25 cm x 3.5 cm
Preheat the oven to 180˚C.
Sauté the garlic, spring onions and asparagus in olive oil for 2-3 minutes. Add the spinach and cook until wilted. Then place in a sieve and allow to drain for about 10 minutes.
Whisk the eggs in a large bowl and season with salt and pepper. Stir in the cheeses, lemon zest, herbs and cooked greens.
One at a time, brush each sheet of pastry with a little melted butter and place across the tin. Gently press the sheet against the side of the tin and allow the excess pastry to hag over on two sides. Place each sheet at a slight angle to the last spacing them out so that the 5 sheets will cover the tin.
Pour the filling into the tart and spread evenly. Then gently lift the overhanging pastry and fold into the middle of the tart leaving the middle uncovered. Brush the pastry with butter and sprinkle with seeds.
Bake for approx. 35-40 minutes or until the filling is set in the middle and the top is golden. Leave the tart to cool slightly in the tin for 10 minutes before moving it onto a plate. Or, if you can't wait, slice it in the tin.
Great served warm or at room temperature.