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Spinach Easter with lemon aroma

8 servings

60 minutes

The recipe is taken from Anna Kirillova's book "Red Easter".

Energy value per serving
CaloriesProteinsFatsCarbohydrates
320.9
kcal
15.2g
grams
19g
grams
21.8g
grams
Ingredients
8servings
Cottage cheese 9%
600 
g
Sour cream 30%
200 
g
Lemon zest
0.5 
tsp
Sugar
150 
g
Spinach
50 
g
Pistachios
75 
g
Custard
 
to taste
Cooking steps

  • 1

    Grate the lemon zest using a fine grater.

    Required ingredients:
    1. Lemon zest: 0.5 teaspoon

  • 2

    Clean the pistachios, lightly roast them in a pan, and chop coarsely.

    Required ingredients:
    1. Pistachios: 75 g

  • 3

    Blend the spinach (can be frozen) into a puree with an immersion blender.

    Required ingredients:
    1. Spinach: 50 g

  • 4

    Sift until smooth. Measure the required amount.

    Required ingredients:
    1. Spinach: 50 g

  • 5

    Blend the cottage cheese with an immersion blender until smooth or strain through a sieve. Mix the sugar with sour cream and lemon zest.

    Required ingredients:
    1. Cottage cheese 9%: 600 g
    2. Sour cream 30%: 200 g
    3. Sugar: 150 g
    4. Lemon zest: 0.5 teaspoon

  • 6

    Let the mixture sit for 20 minutes for the sugar to fully dissolve and the mass to become creamy.

  • 7

    Combine the cottage cheese and the sugar-sour cream mixture. Mix, then blend with a blender. Add the spinach puree. Blend again.

    Required ingredients:
    1. Cottage cheese 9%: 600 g
    2. Sour cream 30%: 200 g
    3. Sugar: 150 g
    4. Lemon zest: 0.5 teaspoon
    5. Spinach: 50 g

  • 8

    Add pistachios and mix thoroughly.

    Required ingredients:
    1. Pistachios: 75 g

  • 9

    Line the mold with squeezed cheesecloth in 2 layers. Place the curd mixture, smooth it out, and cover with the ends of the cheesecloth. Set the mold in a deep plate so that it is suspended. Weigh it down. Send the Easter dish to the fridge for 12–24 hours.

  • 10

    After the time has passed, unfold the cheesecloth, place a flat plate on top where you will serve the Easter cake. Flip it over. Remove the mold, decorate with custard and chopped pistachios.

    Required ingredients:
    1. Pistachios: 75 g
    2. Custard:  to taste

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