Greek Spinach and Feta Soufflé

Ingredients

While the French soufflé traditionally uses ingredients like Gruyère cheese and nutmeg, our Greek adaptation incorporates spinach and feta cheese to infuse it with Mediterranean flavors. This gives the soufflé a unique twist and makes it a perfect fit for Greek cuisine. We alse have the original recipe for Soufflé, so you can check it out.

• 200g (7oz) fresh spinach, cooked and chopped 200g (7oz) fresh spinach, cooked and chopped
• 150g (5.3oz) feta cheese, crumbled 150g (5.3oz) feta cheese, crumbled
• 4 eggs, separated 4 eggs, separated
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• 1/4 teaspoon dried dill 1/4 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste
• Butter, for greasing the ramekins Butter, for greasing the ramekins

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease the ramekins with butter.
2. 2.
   In a mixing bowl, combine the cooked spinach, feta cheese, egg yolks, flour, milk, dried oregano, dried dill, salt, and pepper. Mix well.
3. 3.
   In a separate bowl, beat the egg whites until stiff peaks form.
4. 4.
   Gently fold the beaten egg whites into the spinach and feta mixture.
5. 5.
   Divide the mixture evenly among the greased ramekins.
6. 6.
   Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the soufflés are puffed and golden.
7. 7.
   Serve immediately while the soufflés are still hot and fluffy.

Treat your ingredients with care...

• Spinach — Make sure to cook the spinach thoroughly and squeeze out any excess moisture before adding it to the mixture. This will prevent the soufflé from becoming watery.
• Feta cheese — Use a good quality feta cheese for the best flavor. Crumble it into small pieces to evenly distribute the tangy taste throughout the soufflé.

Tips & Tricks

• Beating the egg whites until stiff peaks form is crucial for a light and airy soufflé.
• Avoid opening the oven door while the soufflés are baking to prevent them from deflating.
• Serve the soufflés immediately after baking for the best texture and flavor.
• Feel free to add some chopped fresh herbs like parsley or mint for an extra burst of freshness.
• Serve the soufflés with a side of Greek salad for a complete and satisfying meal.

Serving advice

Serve the Greek Spinach and Feta Soufflé as a main course accompanied by a fresh Greek salad and crusty bread.

Presentation advice

Garnish each soufflé with a sprinkle of dried oregano and a small crumble of feta cheese for an attractive presentation.