2 tbsp extra virgin olive oil
1 onion, finely chopped
3 cloves garlic
400ml sour cream
100g shortcut bacon, finely diced
500g baby spinach, wilted and chopped
1 cup kalamata olives, pitted
2 tbsp chives, finely chopped
2 tbsp parsley, finely chopped
100g butter, melted
4 sheets thick fillo pastry
2 tbsp sesame seeds
Salt and pepper
Preheat the oven to 190°C.
In a non-stick frypan, heat the olive oil and saute the onion and garlic over a low-medium heat until caramelised. Season with salt then set aside to cool slightly.
Whisk the eggs together with the sour cream until combined, then stir through the bacon, spinach, olives, herbs and cooled onion mixture.
Use some melted butter to grease a round pie dish, then drape over a sheet of fillo, press into the edges, and brush with more butter. Repeat with the remaining fillo, brushing each sheet. Pour the cream and spinach mixture into the pie dish, then scatter the grated cheese over the top. Roll the overhanging pastry over itself to make a thick border, then brush with melted butter and scatter over the sesame seeds.
Place the tart into the oven to bake for 20-25 minutes until golden on top. Let cool slightly before turning out onto a plate. Serve hot or cold.