Riverford Wicked Leeks
Spinach, ricotta and herb cheesecake recipe image

Print 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. 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 & dill
  • 3 eggs
  • 500g ricotta
  • 50g Parmesan or vegetarian equivalent, grated, plus more to garnish
  • Salt & pepper


  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.
  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.
  3. Put the spinach mixture, eggs, ricotta, Parmesan and herbs into a food processor. Season with salt and pepper. Pulse until combined.
  4. Bake for about 45 minutes until set. Remove, leave to cool slightly, then serve with a few Parmesan shavings and herb sprigs.
want to cook with fresh ingredients? try one of our award winning veg boxes