Heat oil, add onion, courgettes
and fry 5 minutes until softened and lightly browned.
Remove from pan with a slotted
spoon and drain, puree in food processor.
Place the spinach with water that
clings to the leaves after washing.
Cook, stir, 10 minutes until
tender, drain and chop finely.
Add the nutmeg and season to taste
with salt and pepper.
Place courgette puree in saucepan
and set over a gentle heat 2-3 minutes to dry out.
Transfer to a bowl, beat in curd
cheese, breadcrumbs, basil, marjoram, season with salt and pepper.
Stir in beaten egg to bind.
Brush the inside of a 500g loaf
tin with melted butter.
Line the base with greaseproof
paper, brush with more melted butter.
Spoon half the courgette mixture
into the base of tin, press down firmly and level the surface.
Spread spinach in an even layer
over the top, cover with remaining courgette mixture and press down
evenly.
Cover tin with buttered foil,
place in roasting tin.
Pour water into roasting tin to
come half way up the sides, place in oven, 325F, gas mark 3, 75
minutes until mixture feels firm and set when a knife is inserted
into the centre.
Remove from roasting tin, leave to
cool.
Chill in refrigerator overnight.
Loose the sides of the pate from
tin with a knife, turn out to a serving plate; peel off the paper.
