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Sunday, March 18, 2012

My Go-To Recipe: Spinach Souffle


Hard to believe from the name, but this recipe is my family’s most-requested dish, the one that has my kids begging for second and third helpings! 


Recipe: Spinach Souffle, adopted from Sundays at the Moosewood Restaurant

  • Preheat oven to 350 F
  • Get out a 9 x 13 glass Pyrex pan and oil bottom and sides with approx. 1/8 cup olive oil, then sprinkle 1/3 cup breadcrumbs on bottom.

Mix in KitchenAid mixer: 
  • 6 eggs
  • ½ pounds frozen spinach, defrosted and pressed to remove excess water
  • 1 pound of cottage cheese (can use feta, ricotta or a combination of all 3)
  • ½ cup Romano/Parmesan blend
  • 1/3 cup breadcrumbs (or almond meal if you are doing gluten-free)
  • 1/8 cup olive oil
  • 1 ¾ cups shredded extra-sharp New York cheddar (you can cheapen out and use other cheddar if your other cheese are sharp)
  • ¼ teaspoon freshly ground nutmeg
  • 1/8 teaspoon black pepper

Mix and pour into pan.  Sprinkle ¼ cup of grated extra-sharp NY cheddar on top. 
Bake at 350 for approx 1 hour until golden brown on top

Serve warm or chilled.  The recipe is very forgiving, can swap other kinds of sharp cheeses.  Just keep the spinach/egg ratio and have fun experimenting! Great brunch food but we also have it often for dinner!

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