Spinach Terrine

Ingredients

• •350 g spinach
• •3 finely chopped spring onions
• •1 tbsp olive oil (15 ml)
• •2 crushed cloves garlic
• •5 tbsp cream cheese (150 g)
• •6 tbsp unsalted curd cheese (150 g)
• •3 eggs
• •Just under 1 cup cream (250 ml)
• •3 tbsp vegetable oil (45 ml)
• •Salt, black pepper
• •To garnish: Salad leaves
• •Tomato salad
• •2 tbsp walnuts sautéed in oil
• •Triangle toasts made in a toaster

Preparation

1. 1

   Grease a rectangular cake mold with vegetable oil and line with parchment (brush oil on the parchment too). Finely chop the spinach. Heat the olive oil in a pan. Sauté the finely chopped onion and garlic for 3 minutes.

2. 2

   Add the spinach and continue sautéing, stirring, until the spinach wilts and absorbs its liquid. Take off the heat. Drain the sautéed spinach well. Blend the sautéed spinach, cream cheese, curd cheese, flour, cream, salt, black pepper and eggs in a food processor until smooth. Pour the mixture into the prepared mold and cover with foil or parchment.

3. 3

   Place your mold in a larger oven dish filled with water and bake in a preheated 180°C oven for 1.5 hours (a knife inserted into the terrine should come out clean). After taking the terrine out of the oven, leave to cool in the water dish. If water collects on top, drain it and chill in the fridge for at least 2 hours. Turn the chilled terrine out onto a rectangular plate and slice. Serve as you like with the toasts made earlier, tomato salad or greens and the sautéed walnuts.