Briefly blanch the spinach and parsley in salted water, rinse, squeeze out, chop and place in a bowl. Add the garlic, chilli pepper, parsley roots, olives and sheep cheese, mix everything together and season with salt, pepper and nutmeg.
Brush a quiche pan (28 cm) with the olive oil, lay out the pastry sheets and overlap, brushing each sheet with olive oil as well and leaving the edges protruding. Spread the vegetable and cheese mixture in it.
Whisk the crème fraîche with the eggs and pour over the vegetable and cheese mixture. Sprinkle with the cheese and bake in a preheated oven at 180 degrees for approx. 35 minutes until golden brown.