A crusty pastry filled with layers of roasted vegetable layers, spinach mousse and yogurt cheese. Vegetable Terrine Go to recipes By Stonyfield Vegetarian American Side DishesA crusty pastry filled with layers of roasted vegetable layers, spinach mousse and yogurt cheese. Ready In: 4 hrs Level: Difficult Prep: 3 hrs Cook: 1 hr Yields: 6 Servings Print RecipeIngredients2 sticks butter (chilled cut into cubes)4 beets (sliced)4 carrots (sliced)3 zucchini (sliced thin)4 portabella mushrooms (remove stems roast whole) Salt and pepper (to taste)1 egg Vegetable oil spray for terrine mold1/2 tsp salt1 tsp finely grated lemon zest1/2 tsp lemon juice1/2 c cold orange juice 1/2 c finely grated Parmigiano Reggiano cheese 1/2 c finely grated (gruyere cheese)1/2 c vegetable oil2 1/2 c flour2 1/4 c cooked spinach (finely chopped and drained)3 c Stonyfield Organic Low Fat Plain Yogurt (to yield 1 cup yogurt cheese*, divided)directionsFor spinach mousse:Step 1In a pan, add enough water to fill 1/4 inch across the bottom. Add spinach and cover, steam over medium to med-high heat for four minutes until tender. Drain spinach well, removing all of the water by placing in a strainer and lightly pushing down.Step 2 In a medium size bowl combine cooked spinach, parmigiano-reggiano cheese, lemon juice, lemon zest and 1/2 cup yogurt cheese and gently fold. Add salt and pepper to taste.Step 3 In a medium size bowl combine 1/2 cup yogurt cheese and gruyere and gently fold.Step 4Preheat oven to 400°. Place beets, carrots, zucchini and mushrooms on a sheet pan. Brush with oil and sprinkle with salt&pepper. Roast for 12-14 minutes until golden brown. Reduce oven heat to 325°.Step 5Roll out dough on floured surface to about 14x10 inch square. Spray pan with cooking spray and press dough into bread pan with edges hanging over about 3 inches all around.Step 6Layer ingredients, starting with of the mushrooms and zucchini, then add a layer of spinach mousse, beets, carrots, yogurt cheese, and another layer of remaining roasted vegetables.Step 7Fold dough to cover edges, whisk egg and brush over the top. The top will become the bottom of the terrine once baked, so seal well with the egg wash. Bake terrine for 35-40 minutes. Let cool and turnover onto serving dish. *For Yogurt Cheese:Step 1Using a yogurt cheese maker or layered cheese cloth, strain the whey from 3 cups of yogurt for 3-6 hours in the refrigerator. This should yield 1 cup of yogurt cheese.Step 2Using a mixer with flour paddle or by hand combine flour, butter and salt on medium speed mix until butter is well mixed. It should be the consistency of grainy sand and pebbles. Once you add the orange juice you must work fast, add orange juice and crank mixer to high once the dough is formed into a ball STOP. If you mix by hand, DO NOT OVER MIX. Once you've formed a ball, wrap it up and let set in fridge for at least an hour.