Mediterranean Spinach and Feta Soufflé

Ingredients

While the French soufflé traditionally uses ingredients like Gruyère cheese and nutmeg, this Mediterranean adaptation replaces them with feta cheese and Mediterranean herbs. The flavors are enhanced with the addition of spinach, giving it a fresh and nutritious twist. We alse have the original recipe for Soufflé, so you can check it out.

• 4 cups (120g) fresh spinach, chopped 4 cups (120g) fresh spinach, chopped
• 4 tablespoons (60g) unsalted butter 4 tablespoons (60g) unsalted butter
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1 cup (240ml) milk 1 cup (240ml) milk
• 4 large eggs, separated 4 large eggs, separated
• 1/2 cup (60g) crumbled feta cheese 1/2 cup (60g) crumbled feta cheese
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 12g, 3g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a soufflé dish with butter and sprinkle it with grated Parmesan cheese.
2. 2.
   In a large skillet, melt the butter over medium heat. Add the chopped spinach and sauté until wilted. Remove from heat and set aside.
3. 3.
   In a saucepan, heat the milk over medium heat until hot but not boiling.
4. 4.
   In a separate bowl, whisk the egg yolks. Gradually add the flour to the egg yolks, whisking continuously until well combined.
5. 5.
   Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
6. 6.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a custard-like consistency.
7. 7.
   Remove the saucepan from heat and stir in the sautéed spinach, feta cheese, dried oregano, dried thyme, salt, and pepper.
8. 8.
   In a clean bowl, beat the egg whites until stiff peaks form.
9. 9.
   Gently fold the beaten egg whites into the spinach mixture until well combined.
10. 10.
    Pour the mixture into the prepared soufflé dish and smooth the top with a spatula.
11. 11.
    Bake in the preheated oven for 25-30 minutes, or until the soufflé is puffed and golden brown.
12. 12.
    Serve immediately to enjoy the fluffy goodness of the Mediterranean Spinach and Feta Soufflé.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems to ensure a tender soufflé.
• 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

• Be gentle when folding the beaten egg whites into the spinach mixture to maintain the airiness of the soufflé.
• Serve the soufflé immediately after baking, as it tends to deflate quickly.
• Experiment with different Mediterranean herbs like basil or rosemary to add your own twist to the recipe.
• For a more substantial meal, serve the soufflé with a side salad or roasted vegetables.
• If you don't have a soufflé dish, you can use individual ramekins for individual servings.

Serving advice

Serve the Mediterranean Spinach and Feta Soufflé as a main course for lunch or dinner. Accompany it with a fresh green salad and crusty bread for a complete and satisfying meal.

Presentation advice

Present the soufflé straight from the oven to showcase its impressive rise and golden brown crust. Dust the top with a sprinkle of dried oregano or a few fresh spinach leaves for an elegant touch.