Spinach and Courgette Pate Recipe

Spinach and Courgette Pate Recipes

Ingredients :

2 tbsp olive oil

1 onion, thinly sliced

375g courgettes, sliced

375g spinach, washed

1/2 tsp grated nutmeg

250g curd cheese

50g fresh white breadcrumbs

2 tsp chopped basil

2 tsp chopped marjoram

1 egg, beaten

2 tbsp melted butter

salt and pepper

Method :
  1. Heat oil, add onion, courgettes and fry 5 minutes until softened and lightly browned.
  2. Remove from pan with a slotted spoon and drain, puree in food processor.
  3. Place the spinach with water that clings to the leaves after washing.
  4. Cook, stir, 10 minutes until tender, drain and chop finely.
  5. Add the nutmeg and season to taste with salt and pepper.
  6. Place courgette puree in saucepan and set over a gentle heat 2-3 minutes to dry out.
  7. Transfer to a bowl, beat in curd cheese, breadcrumbs, basil, marjoram, season with salt and pepper.
  8. Stir in beaten egg to bind.
  9. Brush the inside of a 500g loaf tin with melted butter.
  10. Line the base with greaseproof paper, brush with more melted butter.
  11. Spoon half the courgette mixture into the base of tin, press down firmly and level the surface.
  12. Spread spinach in an even layer over the top, cover with remaining courgette mixture and press down evenly.
  13. Cover tin with buttered foil, place in roasting tin.
  14. 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.
  15. Remove from roasting tin, leave to cool.
  16. Chill in refrigerator overnight.
  17. Loose the sides of the pate from tin with a knife, turn out to a serving plate; peel off the paper.
  18. Cut into slices and ready to serve.

Serves 5

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