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Spinach and leek bake

Recipe from: 10/1/2005 12:00:00 AM

Ingredients 12
Servings 10
Time 15


  • 60
    Crust: butter, melted
  • 170
    Pro-Vita biscuits, crumbed
  • 100
    Cheddar cheese, grated
  • 125
    Filling: rindless bacon, chopped
  • 2
    leeks, cut into thin pieces
  • 600
    fresh spinach, white stems removed
  • 250
    cream cheese
  • 6
    large eggs, beaten
  • 250
    sour cream
  • 1.50
    rounds of feta cheese, crumbled
  • 125
    Parmesan cheese, grated
  • 5
    salt and freshly ground black pepper, to taste


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 until needed.

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 and serve.


Read more on: bake  |  eggs

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