Savoury Spinach Cheesecake

75 g/3 oz plain wholemeal flour
25 g/1 or medium oatmeal
50 g/2 or polyunsaturated margarine
1-2 tablespoons water
Filling:
1 tablespoon polyunsaturated vegetable oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
225 g/8 or frozen spinach, thawed and well
drained
1 teaspoon dried basil
225 g/8 or low-fat soft cheese
2 eggs, separated
75 g/3 or Gruyere or mature Cheddar cheese,
grated
2 tablespoons plain low-fat yogurt
salt
freshly ground black pepper
Topping:
25 g/1 or Parmesan cheese
2 tablespoons wholemeal breadcru nibs
Garnish:
rings of green pepper
few flat-leaf parsley sprigs

Preheat the oven to moderately hot (190 °C/375 °F, Gas Mark 5).

To make the base, mix the flour and oatmeal in a bowl. Rub in the fat until the mixture resembles fine breadcrumbs. Add the water and mix to a firm dough. Turn on to a floured surface, knead until smooth and roll out to line the bottom of a 20cm/8inch loose-bottomed cake tin. Prick with a fork and bake blind for 13 minutes. Remove from the oven and reduce the oven temperature to 160"C/325 °E, Gas Mark 3.

To make the filling, heat the oil in a pan and saute the onion and garlic for 5 minutes. Add the spinach and basil and cook for 2 minutes.

Beat together the soft cheese and egg yolks, then add the cheese, yogurt, salt and pepper and spinach mixture. Beat the egg whites until stiff and fold into the mixture. Spoon over the base and return to the oven for 45 minutes.

Mix the Parmesan cheese and breadcrumbs together and sprinkle over the cheesecake. Cook for a further 15 minutes. Allow to cool in the tin before transferring to a serving plate. Garnish with the green pepper rings and sprigs of flat-leaf parsley. Serve warm or cold.

SERVES 4 to 6