Page title and description

Vegetarian mains
Spinach, ricotta and herb cheesecake
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
Prep time:
10 min
PT10M
Cooking time:
50 min
PT50M
-
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.