200g cream crackers
100g unsalted butter
Filling
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 bunch fresh spinach, chopped
1 packet cream cheese (150g)
1 cup heavy cream
2 eggs
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
200g cream crackers
100g unsalted butter
Filling
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 bunch fresh spinach, chopped
1 packet cream cheese (150g)
1 cup heavy cream
2 eggs
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
In a blender, grind the crackers and mix with butter until a crumbly mixture forms
For a 22cm removable pan, line the bottom and sides with the crust mixture
Filling: In a skillet, heat the olive oil, sauté the onion and garlic until softened
Add the spinach and cook until wilted
Let it cool
In a stand mixer, beat the cream cheese, heavy cream, and eggs until smooth
Season with salt and pepper
Place the cooked spinach on top of the crust, followed by the filling
Sprinkle with Parmesan cheese
Bake in a preheated oven at 200°C for 45 minutes or until golden brown.
