Spinach torte

Not unlike a savoury cheesecake, this vegetarian torte incorporates cream cheese & spinach baked golden in a crushed, cracker shell.

Recipe «Spinach torte» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: Melted butter, to grease, 125g Arnott's Sao biscuits, coarsely broken, 60g butter, melted, 40g finely grated parmesan, 500g cream cheese, at room temperature , 250g Greek-style natural yoghurt, 4 eggs, Pinch of nutmeg , 4 green shallots, ends trimmed, thinly sliced, 1 bunch English spinach, ends trimmed, washed, dried, finely chopped, Mixed salad leaves, to serve.

Ingredients:

• Melted butter, to grease 
• 125g Arnott's Sao biscuits, coarsely broken 
• 60g butter, melted 
• 40g finely grated parmesan 
• 500g cream cheese, at room temperature 
• 250g Greek-style natural yoghurt 
• 4 eggs 
• Pinch of nutmeg 
• 4 green shallots, ends trimmed, thinly sliced 
• 1 bunch English spinach, ends trimmed, washed, dried, finely chopped 
• Mixed salad leaves, to serve 

Instructions

1. Preheat oven to 180°C. Brush a 22cm round (base measurement) springform pan with melted butter to lightly grease.
2. Place the biscuit in the bowl of a food processor and process until it resembles coarse breadcrumbs. Add the butter and parmesan and process until finely crushed and well combined. Press the mixture into the base of the prepared pan. Cover with plastic wrap and place in the fridge for 15 minutes to chill.
3. Meanwhile, place the cream cheese, yoghurt, eggs and nutmeg in the bowl of a food processor and process until smooth and creamy. Season with salt and pepper. Transfer to a bowl. Add the green shallot and spinach and stir to combine.
4. Pour the spinach mixture over the biscuit base. Bake in oven for 50-55 minutes or until set and golden brown. Set aside for 10 minutes to cool slightly. Cut into wedges and serve warm or at room temperature with mixed salad leaves, if desired.