• 675 g/1½ lb spinach leaves, washed and drained
• 25 g/1 oz/2 tablespoons butter
• 1 courgette/zucchini
• 2 eggs
• 50 g/2 oz/½ cup Gruyère cheese, grated
• 50 g/2 oz/¼ cup Ricotta cheese
• 3 tablespoons Quark or puréed cottage cheese seasoning to taste
• 300 ml/10 fl oz/1¼ cups cabbage and coriander purée

Cook the spinach leaves in the butter over a low heat until soft. Chop coarsely and leave to cool. Cut out small ‘U’-shaped channels along the length of the courgette/zucchini. Boil it for 3-4 minutes in a little salted water. Drain and cool. Slice into 5-mm/¼-inch pieces shaped like cog wheels. Purée the spinach with its liquid and add the eggs, cheeses and seasoning. Pre-heat the oven to 200°C/400°F/Gas mark 6. Generously butter a 1.2-litre/2-pint/5-cup terrine or loaf pan and pour in about 1 cm/½ inch of the cabbage and coriander purée. Into this stand some of the courgette/zucchini cog wheels, well spaced, in any pattern you choose. Cover with a layer of spinach purée, then another layer of the cabbage and coriander. Arrange a few more courgette/zucchini pieces in different places. You should be able to get in six layers altogether. Cover with buttered greaseproof/waxed paper and cook in a bain marie for 40-45 minutes. Let the terrine rest for 10 minutes before unmoulding. Then refrigerate for 2-3 hours or 1 day.