Cheese & Spinach Terrine with Leeks

    1 hour 40 minutes

    Vitamin C from the capsicums helps your body absorb more iron from the spinach.

    5 people made this

    Serves: 12 

    • 1 tablespoon olive oil
    • 2 medium leeks cut in 15 mm pieces and rinsed
    • 2 cloves garlic, minced
    • 2 bunches (700 g) English spinach, stems removed
    • 1 cup (250 ml) milk
    • 2 medium red capsicums, seeded and cut in 5 mm pieces
    • 1½ teaspoons salt
    • 1 teaspoon curry powder
    • 3⁄4 teaspoon black pepper
    • 1 cup (120 g) coarsely grated reduced-fat mozzarella cheese
    • 5 large eggs

    Preparation:30min  ›  Cook:1hour10min  ›  Ready in:1hour40min 

    1. Preheat oven to 180°C. Lightly coat a 23 x 13 cm loaf pan with non-stick cooking spray. Line bottom of pan with wax paper. Coat paper with cooking spray.
    2. Heat oil in a large non-stick frying pan over medium heat. Add leeks and garlic; sauté until softened, 7 minutes. Remove to large bowl.
    3. Wash spinach, leaving some water clinging to leaves. Place in the frying pan over a medium-low heat. Cook, covered, until spinach wilts, 2 minutes. Add to leeks.
    4. Place vegetable mixture in food processor with ¼ cup milk and whirl until smooth. Return mixture to bowl. Add capsicum, salt, curry powder, black pepper and cheese.
    5. Beat eggs lightly with remaining 3⁄4 cup milk. Stir into the vegetable mixture. Pour into prepared loaf pan. Place pan in a larger baking dish half-filled with hot water.
    6. Bake 1 hour. Remove loaf pan from water bath. Let terrine cool completely. Refrigerate until ready to serve.
    7. To serve, unmould onto a platter and remove wax paper.

    on the menu

    Spinach terrine is suitable as a first course or as part of a party buffet, where it can be served with crackers or rounds of French bread.

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