Recipe Centre

Hot spinach cheesecake

Preparation time: 20 minutes

Cooking time: 1 hour 15 minutes

Ingredients
350 ml crushed digestive biscuits
30 ml digestive bran
500 g fresh spinach
1 large onion
4 cloves garlic
15 ml chopped fresh rosemary
250 g smooth cottage cheese
125 g feta cheese
275 ml low-fat Nestlé Ideal Evaporated Milk
50 ml mustard
5 ml freshly ground black pepper
5 ml salt
4 large eggs
125 ml grated fresh Parmesan cheese
60 g butter

Method:
Combine butter, biscuit crumbs and bran. Press evenly over the base of a 20 x 23 cm springform pan. Refrigerate for 30 minutes.
Meanwhile, steam the spinach until soft. Press out excess liquid and chop roughly.
Sauté the onion in a little oil until soft. Stir in the garlic and rosemary and set aside to cool.
Mix the cheeses and evaporated milk together. Add mustard, seasoning and egg and beat well.
Add spinach and onion mixture.
Pour into prepared base and bake in a preheated oven at 180 ºC for 1 hour and 15 minutes until set.
Remove from the oven and allow to stand for 5 minutes. Unmould and sprinkle with Parmesan cheese. Serve hot with a tossed salad.

Recipe From : Ideas August 01, 1997

Recipe from Ideas : August 01, 1997 See what Ideas has in store this month. Subscribe now and save!