Serve this spinach cheesecake as a side dish or as a main course with a salad.
1 quantity of my Sour Cream Pastry
For the filling:
500g ricotta cheese
10ml chopped chives
2 eggs
200g bag of baby spinach, blanched, drained thoroughly and chopped
salt and pepper
Sour Cream Pastry shell:
Preheat your oven to 220℃.
Lightly dust a work surface with flour. Roll the pastry to a thickness of 3mm and line the bottom and sides of a greased, loose-bottomed cake tin with the pastry.
Pierce the pastry with the tines of a fork so that the steam can escape while the pastry is cooking.
Now line the pastry case with baking paper and fill it with dried beans or rice in an even layer.
Bake the pastry for 10 minutes, remove from the oven and take out the baking paper and the beans and immediately put it back into the oven for a further 10 minutes. Remove the pastry shell from the oven allow to cool in the cake tin.
For the filling:
Turn down the oven to 180℃.
Add all the ingredients to a mixing bowl and give it a very good mix to evenly blend and combine together.
Spoon into the cooled pastry shell and bake for 35 minutes.
Allow to cool completely before removing from the cake tin.
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