Tuesday, December 2, 2008

Spinach Souffle

This is a classic my mom discovered for us when M was born. This is one of my go to dishes when I have lots of spinach I don't know what to do with. In the cookbook my mom found, this is listed as a side dish or appetizer, often served cold or at room temperature. We like it as main dish straight out of the oven.

To make this, wash and stem 1 1/2 lbs fresh spinach (I used only a pound and it worked just fine with that amount). Steam the spinach until it is just tender and wilted. Drain, squeezing out extra liquid. Meanwhile (you can start this when the spinach is steaming or you are waiting for the water to boil), thoroughly beat 6 eggs. Combine that with 1/4 c bread crumbs, 1 1/2 c cheddar cheese, 1/2 lb feta cheese, 1/2 lb cottage cheese (or you can use a pound of either or any combination to equal 1 lb of soft cheeses), 1/2 c grated Parmesan cheese, and 2 T olive oil. When you are ready, stir in the cooked spinach. Oil a 9 x 13 inch baking pan. Dust the bottom of the pan with 1/4 c bread crumbs. Spread the spinach mixture evenly in the pan. Sprinkle the top with 1/2 c grated cheddar. Bake in preheated 350 degree oven for 45 minutes or until the top is golden and firm to touch.

This recipe makes a lot, but the leftovers were great. Curtis worked late tonight, so just the kids and I ate it. Both M and J liked it enough that they had two servings and did not bother to pick the spinach out (small victories!). We finished the meal with apple slices. I topped my piece(s) with chipotle Tabasco sauce. I am looking forward to the leftovers for lunch tomorrow.

1 comment:

Michelle Cato said...

Oooooo that looks delish! Too bad my fam won't eat spinach.