Cheese & spinach terrine with leeks

Cheese & spinach terrine with leeks

Save this recipe

Be the first to make this!

About this recipe: Vitamin C from the capsicums helps your body absorb more iron from the spinach.

Lynn Lewis

Serves: 12 

  • 1 tablespoon (15ml) 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

Prep:30min  ›  Cook:1hr10min  ›  Extra time:22hr20min  ›  Ready in:1day 

  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 (50ml) 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 (200ml) 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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate