Hot spinach cheesecake

Recipe from: 8/1/1997 12:00:00 AM

Ingredients 15
Servings 8
Time 20 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

1 hour 15 minutes
 
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.
 

Read more on: steam  |  bake
 

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