by Michael Allemeier
- Prep: 30 min
- Cooking: 45 min
- 1/4 cup (60 mL) unsalted butter
- 2 cups (500 mL) baby spinach
- 2 tbsp (30 mL) fresh mint leaves stems removed
- 2 cups (500 mL) Canadian Ricotta drained
- 6 whole eggs
- 4 egg yolks
- 1/2 cup (125 mL) all-purpose flour
- 1/2 cup (125 mL) grated Canadian Parmesan
- 1/2 tsp (2 mL) ground nutmeg
- Salt and freshly ground pepper to taste
- 2 tbsp (30 mL) unsalted butter melted
Place terrine mould or loaf pan in refrigerator to chill and preheat oven to 350°F (180°C).
Melt butter in a large saucepan over medium heat. Raise the heat to medium-high, and sauté spinach and mint leaves. Cook just until wilted. Let cool.
Mix Ricotta with eggs and yolks until smooth. Combine flour with Ricotta mixture, then stir in Parmesan and nutmeg. Fold in spinach and mint. Season to taste with salt and pepper. Brush terrine mould with melted butter.
Pour mixture into terrine mould and place in oven with the lid on or covered with aluminum foil. Cook, covered, for approximately 30 minutes. Remove lid and continue to cook for about 15 minutes or until a toothpick inserted in centre comes out clean.
Remove from oven and let cool.
Place terrine mould in hot water and run a knife around the inside edge. Carefully flip terrine out onto cutting board. Let cool and place in refrigerator for an hour before slicing with a thin, sharp knife. Arrange on plates and serve with gingered zucchini marmalade.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||18 % / 194 mg|
|Vitamin B12:||35 %|
|Vitamin D:||25 %|