Preheat the oven to 150°.
Grease a 20cm loose-bottomed cake tin with spray and cook. Mix the butter and biscuit crumbs and press into the base and partway up the sides. Place in the fridge while you prepare the filling.Drain the steamed spinach and squeeze out the excess liquid. Fry the bacon (optional), onion until soft and fragrant. Set aside. In another dish, beat the cream cheese, sour cream and eggs together. Add to the bacon and onion mixture, spinach and feta cheese and combine well. Turn the mixture into the prepared crust and bake for 1 hour and 15 minutes until firm and golden brown.Makes 1 large spinach cheesecake. Serve warm or cold.Recipe reprinted with permission of Snap Sizzle & Cook. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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