|60 ml||butter — melted|
|170 ml||provitas — crumbled|
|100 ml||cheddar cheese — grated|
|125 g||bacon — rindless, chopped|
|2||leeks — rinsed, thinly sliced|
|600 g||spinach — stems removed|
|250 g||cream cheese|
|6||eggs — large, beaten|
|250 ml||sour cream|
|1/2||feta cheese — crumbled|
|125 ml||parmesan cheese — grated|
|salt and freshly ground black pepper — to taste|
Preheat the oven to 180°C.
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.
Prepare the filling:
Fry the bacon in its own fat until just before it begins to 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.
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.
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.
Words and image: Home magazine