Spinach and feta cheesecake

Recipe from: July 2012
spinach and feta cheesecake

Ingredients 18
Servings 1
Time 00:20

Ingredients

  • Crust:
  • 100
    g
    butter
  • 250
    ml
    grated cheddar cheese
  • 250
    ml
    cake flour
  • Cayenne pepper, to taste
  • Filling:
  • 500
    g
    fresh spinach, shredded and cooked till soft
  • 1
    onion, peeled and chopped finely in a food processor
  • 4
    garlic cloves, peeled and chopped in a food processor
  • Oil
  • 15
    ml
    fresh rosemary leaves
  • 250
    g
    smooth full-cream cottage cheese
  • 150
    g
    feta cheese, crumbled
  • 275
    ml
    ideal milk
  • 4
    eggs, beaten
  • 25
    ml
    mustard powder
  • 5
    ml
    salt
  • 5
    ml
    freshly grounded black pepper
 

Method

00:45
 
Crust:
Sift the Cake flour and cayenne pepper together.

Add the butter and cheese and mix in a food processor until the dough comes together.

Line the bottom and sides of a buttered 28cm quiche dish with the crust, prick with a fork and place in the refrigerator, until you are finished with the filling.


Filling:
Pre-heat the oven to 180ºC.

Drain all the liquid from the spinach and chop in a food processor.

Heat a little bit of oil and fry the onion and garlic till soft. Add the rosemary and leave to cool.

Mix the cottage cheese, crumbed feta, ideal milk and eggs together.

Add the mustard powder, salt and black pepper and beat until well mixed.

Stir the spinach and onion mixture into the egg mixture and spoon into the prepared crust.

Bake in the preheated oven for 45 – 50 minutes, until the mixture has set and is a caramel colour.

Serve hot.

Chef's note:
I use spinach (2 packets) that you can cook in the bag in the microwave.

For a variation add 125ml chopped pepadews or 125ml chopped pitted olives.

Reprinted with permission of Pink Polka Dot. To see more recipes, click here.
 

 

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