|1||onion — chopped|
|100 g||baby spinach|
|cayenne pepper — pinch|
|15 ml||flour — cake|
|250 g||snoek — smoked|
|2||cottage cheese — smooth|
|250 ml||gruyère cheese — grated|
|freshly ground black pepper — to taste|
Preheat the oven to 200°C.
Crust: Place the biscuits and
butter (you don’t need to melt it) in a food processor and blend until it
resembles damp sand, then press into a greased 23 cm spring form tin and
bake for 8 minutes.
In a frying pan, sauté the onions in a
little oil until soft and slightly golden, then add the spinach and
allow the leaves to wilt. Remove from the heat and stir the flour
through to absorb the excess liquid.
Reduce the oven temperature to 180 degrees.
Put spinach mixture and all the remaining ingredients into the food processor and blend until smooth.
Pour over the crust and and bake for +- 45 minutes, will have a slight jiggle in the middle but mostly set.
Allow to cool slightly before slicing. Even better refridgerated overnight and brought back to room temperature.
Serve with a light watercress salad.
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