Gennaro Contaldo’s cheesy spinach terrine
- Portion size: Serves 8
- Hands-on time 15 min. Oven time 50 min
- Difficulty: easy
Gennaro Contaldo’s cheesy spinach terrine (sformato di spinaci) makes a versatile lunch or light supper dish. Cut off a cheesy, green slice of spring – it’s perfect for lunch in the garden.
Gennaro says: “This savoury spinach loaf cake makes a wonderful main served with either potato salad or bread, and perhaps a mixed or rocket salad. It’s easy to prepare – you can make it in advance and enjoy it hot or cold. You can store it in the fridge and just cut a slice or two whenever you like.”
For a delicious spring dinner in just 15 mins, try Gennaro’s asparagus carbonara.
Recipe taken from Gennaro’s Verdure (Pavilion Books £26) and tested by delicious.
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Ingredients
- 450g baby leaf spinach (or 450g frozen spinach, defrosted – see Know-how)
- 3 medium free-range eggs
- 100ml whole milk
- 100ml sunflower oil
- 100ml extra-virgin olive oil
- 180g plain flour, sifted
- 7g baking powder
- Handful basil leaves, roughly torn
- 150g provolone dolce cheese, coarsely grated (see Know-how)
- 125g ball mozzarella, drained and roughly chopped
Specialist kit
- 900g loaf tin
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Method
- Heat the oven to 180°C fan/gas 6 and line the loaf tin with baking paper. Put the spinach in a colander in the sink, pour boiling water over to wilt, leave to cool a little, then squeeze out the water and chop.
- Beat the eggs in a large bowl, then add the milk, both oils and a little salt and pepper. Whisk in the flour and baking powder, then add the basil, spinach and both cheeses, stirring to combine.
- Pour the mixture into the lined tin, then bake for 50 minutes until risen and golden. Remove from the oven and leave to rest for 5 minutes, then turn out, slice and serve.
Nutrition
- 452kcals Calories
- 35g (9.5g saturated) Fat
- 15g Protein
- 18g (1.1g sugars) Carbs
- 2.6g Fibre
- 0.6g Salt
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