Spinach Pesto Appetizer

This is a savory party appetizer that slices like cheesecake and spreads like a dip. Pressed cottage cheese gives it structure without heaviness, while cream cheese and spinach carry the flavor. Everything goes in the food processor, gets poured into a springform pan, and bakes slowly at 325°F (163°C) until set.

The key prep step is wringing every drop of moisture out of the thawed frozen spinach. Soggy spinach means a watery loaf that won’t slice cleanly. Press it hard in a clean kitchen towel or cheesecloth until barely any liquid comes out.

Bake a full hour until the center is firm to the touch, then let it cool completely on the pan before releasing the sides. Chilling helps it firm up for clean slices.

Kitchen Tips

• Press the cottage cheese through a fine mesh strainer to remove excess liquid before adding to the processor.
• Don’t skip running a knife around the edge before releasing the springform clamp; the cheesecake grips the pan.
• Serve slightly chilled or at room temperature with water crackers, pita chips, or sliced baguette.
• Make it up to 2 days ahead. Flavor actually improves overnight.

Variations

• Swap Romano for Parmigiano-Reggiano or Pecorino.
• Stir in ¼ cup chopped sun-dried tomatoes or roasted red peppers for color and sweetness.
• Use fresh basil (about 2 tablespoons chopped) in place of dried for a brighter finish.