Spinach Easter with lemon aroma

Grate the lemon zest using a fine grater.

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

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

Sift until smooth. Measure the required amount.

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

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

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

Add pistachios and mix thoroughly.

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.

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.