Feta and Pesto Terrine

• 150g cream
• 250g block PHILADELPHIA Cream Cheese, softened
• 1/3 cup KRAFT Classic Mayonnaise
• 1/2 cup fresh CLASSICO Traditional Basil Pesto Sauce and Spread
• 180g Australian feta, crumbled
• 3 teaspoons gelatine dissolved in 1/4 cup boiling water
• 2 roasted peppers, cut into strips
• 100g baby spinach, wilted

1. Combine in a food processor the cream, Philly*, mayo, pesto and half the feta and process until smooth.
2. Fold through the remaining feta and dissolved gelatine, season to taste.
3. Layer half the spinach into the base of a plastic wrap lined (21 x 11 cm) loaf tin.
4. Pour over half the cheese mixture, top with the strips of pepper then the remaining cheese mixture.
5. Top with the remaining spinach and cover with plastic.
6. Refrigerate until firm.
7. Slice and serve with crusty bread and a crisp salad.

cream, philadelphia cream cheese, kraft classic mayonnaise, australian feta, gelatine, peppers, baby spinach

Taken from www.kraftrecipes.com/recipes/feta-pesto-terrine-103930.aspx (may not work)