Vegetarian mains
Spinach, ricotta and herb cheesecake
This crustless, savoury cheesecake looks impressive and tastes even better – a light, fresh tasting alternative to a quiche. This is good warm or at room temperature, and as a starter or main.
Ingredients
- butter for greasing
- 125g walnuts, toasted then blitzed to a crumb in a food processor
- 1 tbsp oil for frying e.g. light olive, or a little extra butter
- 2 spring onions, finely chopped
- ½ stick wet garlic, shredded, or 2 garlic cloves, crushed
- 300g spinach, tough stalks removed, leaves roughly chopped if very large
- small handful each fresh parsley, basil and dill
- 3 eggs
- 500g ricotta
- 50g Parmesan or vegetarian equivalent, grated, plus more to garnish
- salt and pepper
Method
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Step 1
Preheat oven to 160°C/Gas 3. Grease a Victoria sponge size cake tin (about 20cm) well with butter. Press the walnuts around the base and sides.
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Step 2
Heat 1 tablespoon of oil or a knob of butter in a pan, add the spring onion and garlic and fry for 1 minute. Add the spinach and fry gently for 3 minutes or so, until wilted.
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Step 3
Put the spinach mixture, eggs, ricotta, Parmesan and herbs into a food processor. Season with salt and pepper. Pulse until combined.
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Step 4
Bake for about 45 minutes until set. Remove, leave to cool slightly, then serve with a few Parmesan shavings and herb sprigs.