Terrine Verte

Preparation info

    • Difficulty


    • Ready in

      45 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

An attractively-striped and well-flavoured dish which needs a mild and creamy sauce to accompany it. Try any of those, and serve with a crisp salad.


  • 675 g/ 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/ 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.