Pic of Spinach, ricotta and herb cheesecake

Spinach, ricotta and herb cheesecake

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Vegetarian mains

Spinach, ricotta and herb cheesecake

Main Serves 6 1h
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. Use Pecorino rather than Parmesan if you'd like to keep it vegetarian.


  • 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
Image of Spinach, ricotta and herb cheesecake


Prep time: 10 min
Cooking time: 50 min
  • 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.
  • 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.
  • Step 3

    Put the spinach mixture, eggs, ricotta, Parmesan and herbs into a food processor. Season with salt and pepper. Pulse until combined.
  • Step 4

    Bake for about 45 minutes until set. Remove, leave to cool slightly, then serve with a few Parmesan shavings and herb sprigs.

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