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Gennaro Contaldo’s cheesy spinach terrine

Name: Gennaro Contaldo’s cheesy spinach terrine
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 8
Cuisine: Italian recipes
Ingredients: 450g baby leaf spinach (or 450g frozen spinach, defrosted – see Know-how); 3 medium free-range eggs; 100ml whole milk; 100ml sunflower oil; 100ml extra-virgin olive oil; 180g plain flour, sifted; 7g baking powder; Handful basil leaves, roughly torn; 150g provolone dolce cheese, coarsely grated (see Know-how); 125g ball mozzarella, drained and roughly chopped; Specialist kit; 900g loaf tin

By: Gennaro Contaldo

Published: 2 Apr 24
Updated: 11 Sep 24

Gennaro Contaldo’s cheesy spinach terrine (sformato di spinaci) makes a versatile lunch or light supper dish. Cut off a cheesy, green slice of spring – it’s perfect for lunch in the garden.

Gennaro says: “This savoury spinach loaf cake makes a wonderful main served with either potato salad or bread, and perhaps a mixed or rocket salad. It’s easy to prepare – you can make it in advance and enjoy it hot or cold. You can store it in the fridge and just cut a slice or two whenever you like.”

For a delicious spring dinner in just 15 mins, try Gennaro’s asparagus carbonara.

Recipe taken from Gennaro’s Verdure (Pavilion Books £26) and tested by delicious.

Easy
April 2024

Test kitchen approved

Serves 8
Hands-on time 15 min. Oven time 50 min

Gennaro Contaldo’s cheesy spinach terrine (sformato di spinaci) makes a versatile lunch or light supper dish. Cut off a cheesy, green slice of spring – it’s perfect for lunch in the garden.

For a delicious spring dinner in just 15 mins, try Gennaro’s asparagus carbonara.

Recipe taken from Gennaro’s Verdure (Pavilion Books £26) and tested by delicious.

Vegetarian recipes

Nutrition: Per serving

Calories: 452kcals
Fat: 35g (9.5g saturated)
Protein: 15g
Carbohydrates: 18g (1.1g sugars)
Fibre: 2.6g
Salt: 0.6g

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Ingredients

450g baby leaf spinach (or 450g frozen spinach, defrosted – see Know-how)
3 medium free-range eggs
100ml whole milk
100ml sunflower oil
100ml extra-virgin olive oil
180g plain flour, sifted
7g baking powder
Handful basil leaves, roughly torn
150g provolone dolce cheese, coarsely grated (see Know-how)
125g ball mozzarella, drained and roughly chopped

Specialist kit

900g loaf tin

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Method

Heat the oven to 180°C fan/gas 6 and line the loaf tin with baking paper. Put the spinach in a colander in the sink, pour boiling water over to wilt, leave to cool a little, then squeeze out the water and chop.
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, spinach and both cheeses, stirring to combine.
Pour the mixture into the lined tin, then bake for 50 minutes until risen and golden. Remove from the oven and leave to rest for 5 minutes, then turn out, slice and serve.

Recipe from April 2024 Issue

Nutrition

Nutrition: per serving

Calories: 452kcals
Fat: 35g (9.5g saturated)
Protein: 15g
Carbohydrates: 18g (1.1g sugars)
Fibre: 2.6g
Salt: 0.6g

delicious. tips

If you’re using defrosted frozen spinach, there’s no need to prep it – just add in step 2.

Provolone dolce is a light, semi-firm cheese – but it can be hard to find. You can replace it with firm mozzarella (the stuff sold in rectangular blocks) or ready-grated firm mozzarella.