Cheesy spinach terrine
This savoury spinach loaf cake makes a lovely main served with either boiled new potato salad or bread and perhaps a mixed or rocket salad. Very easy to prepare, you can make it in advance and enjoy it both hot or cold. You can store it in the fridge and just cut a slice or two whenever you like.
This recipe is an extract from Gennaro’s Verdure: Big and bold recipes to pack your plate with veg by Gennaro Contaldo (Pavilion Books). Image credit David Loftus.
Next, why not try more chard recipes from the House & Garden recipe archive?
Ingredients
Serves 8
Method
Step 1
Preheat the oven 180°C fan/200°C/gas mark 6 and line a 900g (2lb) loaf tin with baking paper.
Step 2
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 leaves, spinach, provolone and mozzarella and stir to combine.
Step 3
Pour the mixture evenly into the prepared tin and bake in the oven for 50 minutes until risen and golden.
Step 4
Remove from the oven, leave to rest for 5 minutes, then turn out, slice and serve.
