Preparation: 20 min.
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About this recipe
These cheesecakes are among my favorite snacks.
Ingredients
65 g spinach, organic
130 g spinach, organic
195 g spinach, organic
260 g spinach, organic
325 g spinach, organic
390 g spinach, organic
455 g spinach, organic
520 g spinach, organic
585 g spinach, organic
650 g spinach, organic
35 g brugse kaas, belegen
70 g brugse cheese, matured
105 g brugse cheese, matured
140 g brugse cheese, matured
175 g bridge cheese, matured
210 g brugse cheese, matured
245 g brugse cheese, matured
280 g brugse cheese, matured
315 g brugse cheese, matured
350 g brugse cheese, matured
25 g parmesan cheese, grated
50 g parmesan cheese, grated
75 g parmesan cheese, grated
100 g parmesan cheese, grated
125 g parmesan cheese, grated
150 g parmesan cheese, grated
175 g parmesan cheese, grated
200 g parmesan cheese, grated
225 g parmesan cheese, grated
250 g parmesan cheese, grated
25 g almond flour
50 g almond flour
75 g almond flour
100 g almond flour
125 g almond flour
150 g almond flour
175 g almond flour
200 g almond flour
225 g almond flour
250 g almond flour
0.5 egg
1 egg
1.5 eggs
2 eggs
2.5 eggs
3 eggs
3.5 eggs
4 eggs
4.5 eggs
5 eggs
Preparation
Preheat the oven to 180 °C.
Put the spinach in a pan with some olive oil, pepper and salt. Allow to wilt. Mix the slightly cooled spinach with the rest of the ingredients.
Form balls between your palms, flatten them at the top and bottom so that you get a cylinder, and place them on a baking sheet lined with baking paper. Arrange them far enough apart, as they will melt a bit during the baking process. Bake them for about 10 minutes in the preheated oven or until they turn brown.
Let them cool a bit and serve.
"Ideal with a (non-alcoholic) beer there."
