Cheesecake and spinach.. two words that you wouldn't often use in the same sentence nonetheless a recipe.
In this case we're hoping you would make an exception.
This divine spinach and cheesecake recipe makes for a lovely lunch or light dinner treat.
Ingredients:
- 150g savoury biscuits, crushed
- 125ml finely grated pecorino cheese
1. Combine the crushed biscuits and cheese and mix well.
2. Add the butter and mix.
3. Press the mixture into the base of a 20cm spring form pan.
4. Refrigerate until required
Filling Ingredients:
- 500g cream cheese
- 125ml Greek yoghurt
- 3 eggs
- 125ml grated pecorino cheese
- 1 bunch of spring onion, finely chopped
- 60ml chopped dill
- 125ml chopped bottled artichokes
- 300g spinach, cleaned and finely chopped
- grated rind and juice of 1 lemon
- salt and pepper
- 3ml ground nutmeg
- extra grated pecorino for sprinkling
Filling Instructions:
1. Beat together the cream cheese and yoghurt until well blended.
2. Beat in the eggs.
3. Mix in the cheese, spring onion, dill, artichokes, spinach, lemon rind and juice and seasoning.
4. Pour this onto the base.
5. Sprinkle the top with a little extra cheese.
6. Bake at 180°C for 50-60 minutes until set and golden brown.
7. Remove and cool for 15 minutes before removing from the tin.
8. Serve at room temperature.