Spinach and feta cheesecake

Home Magazine
Prep Time: 00:15
Servings: 9
Cooking Time: 01:00
  • - CRUST:
  • 60ml - butter, melted
  • 170ml - Pro-Vita biscuits, crumbed
  • 100ml - Cheddar cheese, grated
  • - FILLING:
  • 125g - rindless bacon, chopped
  • 2 - leeks, cut into thin pieces
  • 600g - fresh spinach, white stems removed
  • 250g - cream cheese
  • 6 - large eggs, beaten
  • 250ml - sour cream
  • 1/2 - rounds of feta cheese, crumbled
  • 125ml - parmesan cheese, grated
  • - salt and freshly ground black pepper, to taste
Preheat the oven to 180°C.

Prepare the crust: Mix the butter, biscuit crumbs and Cheddar cheese in a mixing bowl. Line the bottom of a 20cm springform tin with the mixture and press it firmly into the tin. Refrigerate until needed.

Prepare the filling:

Fry the bacon in its own fat until just before it begins to crisp. Remove and drain on kitchen paper. Fry the leeks in the same pan over a medium heat until soft. Add a little butter if necessary. Mix the leeks and bacon and allow to cool.

Wash the spinach well and drain. Place half of the spinach into a saucepan over a medium heat and stir until it softens. Repeat with the rest of the spinach. Drain the cooked spinach and use your hands to squeeze out the excess moisture once it's cooled. Chop finely.

Beat the cream cheese, eggs and sour cream until smooth. Add the feta cheese, then the spinach, bacon and leek mixture, as well as half the parmesan. Season with salt and freshly ground black pepper. Scoop the mixture into the prepared crust and bake until golden brown and cooked. Allow to stand for 10 minutes before cutting. Sprinkle the remaining Parmesan on top And serve.

Words and image: Home magazine

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