Prep Time: 15′ Baking Time: 40′ Serves 12
Ingredients
For the base:
- 125 g melted butter
- 250 g crackers
- 2 tbsps Parmesan cheese
For the filling:
- 700 grams washed and dried spinach
- 2 fresh finely chopped spring onions
- 1 large carrot, grated
- 400 g feta cheese
- 250 g ricotta cheese
- 200 g yogurt
- 5 beaten eggs
- 2 tbsps finely chopped parsley
- 2 tbsps finely chopped dill
- 2 tablespoons fresh mint
- Salt
- Freshly ground pepper
Instructions
For the base:
- Sauté the spinach in a pan with a little olive oil to remove excess moisture.
- Drain and let it cool.
- Place the crackers in a food processor and grind them into a powder.
- Add the melted butter and Parmesan cheese, and continue to blend until the mixture resembles wet sand.
- Transfer the mixture into a circular cake tin about 26 cm in diameter with a removable base.
- Press the mixture firmly using your hands or the back of a spoon to create an even layer.
- Freeze it for 5 to 10 minutes.
For the filling:
- In the food processor, add all the cheeses and blend until creamy.
- While the processor is running, add the yogurt, salt, pepper, herbs, and finally the beaten eggs, until you achieve a smooth mixture.
- Add the spinach and grated carrot, and mix well.
- Pour the mixture into the cake tin and bake at 160°C for 35 to 40 minutes.
- Remove the savory cheesecake from the oven and let it cool for 15 minutes before serving.
Enjoy!
Source: Argiro Barbarigou
