Thursday, May 22, 2008
Posted by Ann
I love spinach soufflé, but I don't love the amount of eggs and the work involved in making it properly when I just want to get something savory on the table in a hurry, so I often fall back on a very versatile "cheater" version. This recipe is a perfect stand-alone for a light lunch, or as a side dish, and also makes a mean filling for stuffed mushrooms.
Cheater Spinach Souffle
1 (16 oz.) container Cottage cheese (fat-free optional)
3 eggs, well beaten
1/4 c. butter (less is optional)
1/4 cup feta
2 (10 oz.) pkg. frozen chopped spinach, thawed and drained
3 tbsp. flour
1/4 c. Parmesan cheese
Put the cottage cheese in large mixing bowl. Add the beaten eggs and mix thoroughly. Cut the cheese and butter into coarse pieces and add to the cottage cheese mixture, mixing well. Add the spinach and flour mixing thoroughly. Pour into 1 1/2 quart buttered casserole, and sprinkle the parmesan cheese on top. Bake 1 hour at 350 degrees.
You can also bake the soufflé in individual ramekins for a shorter amount of time (about 40 minutes), or use it to stuff mushroom caps. For stuffed mushrooms, just fill each cap and bake them for about 15 minutes.
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This Post was written by Ann from Redacted Recipes