From My Southwest Kitchen: Spinach Souffle

Monday, January 21, 2013

Spinach Souffle

This recipe for Spinach Souffle is a favorite of mine and the family's. Even the ones who don't like spinach that much like this dish. Three big cheers:) I like this dish because it is easy and quick to make. Perfect for those days when you are in a hurry and want something nutritious and tasty for the family. It is also versatile. You can change the cheese combinations. The taste is delicious. The spinach and the cheese flavors compliment each other nicely.
I found this recipe in my Sundays At Moosewood Restaurant cookbook. You start by using fresh spinach or frozen spinach and
squeeze out any excess moisture. If you are using fresh spinach, be careful not to overcook the spinach. You want to steam it just until it is tender. Also, when purchasing your spinach be sure to get leaves that are nice bright green. Chop the spinach and combine it together with the, bread crumbs, grated cheddar cheese, eggs, cottage cheese, Parmesan cheese, olive oil, salt, pepper, and nutmeg in a large bowl. Pour the ingredients into a 9x13-inch baking dish that has been oiled and dusted with breadcrumbs. Bake the souffle for 45 minutes or until the middle is firm to the touch. Remove from the oven and serve.

You can serve this dish warm or cold. I usually serve it warm as either a main dish or a side dish.

Spinach Souffle
From "Sundays At Moosewood Restaurant" Cookbook

Ingredients:

1-1/2 pounds fresh spinach (or 2 10-ounce packages frozen chopped spinach, defrosted)
1/2 cups matzo meal or bread crumbs
2 cups grated sharp cheddar cheese
6 eggs, thoroughly beaten
1 pound cottage, pot, farmer, or feta cheese (or a mixture)
1/2 cup grated Romano or Parmesan cheese
2 tablespoons olive oil
Salt and freshly ground back pepper to taste
1/4 teaspoon nutmeg, preferably freshly grated

Directions:

Preheat oven to 350 degrees.

1. If using fresh spinach, wash and stem it and then steam it until just soft.
2. Drain it, squeezing out the excess liquid, and then chop it. If using frozen spinach, simply squeeze out all the excess liquid.
3. Set aside 1/4 cup of the matzo meal or bread crumbs and 1/4 cup of the cheddar cheese.
4. In a large bowl, mix the spinach thoroughly with the rest of the ingredients.
5. Oil a 9x13-inch baking pan. Dust the bottom of the pan with the reserved matzo meal or bread crumbs. Spread the spinach mixture evenly in the pan. Sprinkle the top with the reserved cheddar.