Oven temperature:180 °C 1. Prepare the crust:
Mix the butter,
biscuit crumbs and Cheddar cheese
in a mixing bowl. Line the bottom of a
20cm springform tin with the mixture
and press it firmly into the tin. Refrigerate
2. Prepare the filling: Fry the bacon in
its own fat until just before it begins to
become crisp. Remove and drain on
kitchen paper. Fry the leeks in the same
pan over a medium heat until soft. Add a
little butter if necessary. Mix the leeks and
bacon and allow to cool.
3. Wash the spinach well and drain. Place
half of the spinach into a saucepan over
a medium heat and stir until it softens.
Repeat with the rest of the spinach. Drain
the cooked spinach and use your hands to
squeeze out the excess moisture once it's
cooled. Chop finely.
4. Beat the cream cheese, eggs and sour
cream until smooth. Add the feta cheese,
then the spinach, bacon and leek mixture,
as well as half the Parmesan. Season with
salt and freshly ground black pepper. Scoop
the mixture into the prepared crust and
bake until golden brown and cooked. Allow
to stand for 10 minutes before cutting.
Sprinkle the remaining Parmesan on top