Name: Spinach and feta cheesecake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 9 servings
Cuisine: Ingredients
Ingredients: 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

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Ingredients (12)

CRUST:

60 ml	butter — melted
170 ml	provitas — crumbled
100 ml	cheddar cheese — grated

FILLING:

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

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Method:

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

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