450 g (1 lb) spinach, washed and picked over
50 g (2 oz) butter or margarine
50 g (2 oz) flour
450 ml (3/4 pt) milk
6 eggs
225 g (8 oz) cottage cheese
grated nutmeg
salt and pepper
50 g (2 oz) butter or margarine
50 g (2 oz) flour
450 ml (3/4 pt) milk
6 eggs
225 g (8 oz) cottage cheese
grated nutmeg
salt and pepper
method
1. Cook the spinach without any extra water. Drain it very well (between two plates).
2. While the spinach is cooking, melt the butter and stir in the flour off the heat.
3. Slowly add the milk and return the pan to the heat.
4. Stir to thicken the sauce. Remove the pan from the heat.
5. Separate the eggs and add the yolks, one at a time, mixing after each one.
6. Add the cooked and drained spinach, cottage cheese, nutmeg, salt and pepper to taste. Mix everything together well.
7. Whisk the whites until they are very stiff.
8. Take a scoop of the whites and fold it gently into the spinach mixture to lighten it a little and then incorporate the rest of the whites into it, mixing it in lightly.
9. Turn the souffle mixture into a greased souffle dish measuring about 21 x 9 cm (8 1/4 x 3 1/2 in).
10. Bake at 190°C (375°F) Gas 5. for 30 minutes.
11. Test with a clean knife to see if it is ready. If the mixture is still very runny, return the dish to the oven for a further 5 minutes or so.
12. If you like, sprinkle some grated Parmesan cheese on the top 10 minutes before the end of cooking.
2. While the spinach is cooking, melt the butter and stir in the flour off the heat.
3. Slowly add the milk and return the pan to the heat.
4. Stir to thicken the sauce. Remove the pan from the heat.
5. Separate the eggs and add the yolks, one at a time, mixing after each one.
6. Add the cooked and drained spinach, cottage cheese, nutmeg, salt and pepper to taste. Mix everything together well.
7. Whisk the whites until they are very stiff.
8. Take a scoop of the whites and fold it gently into the spinach mixture to lighten it a little and then incorporate the rest of the whites into it, mixing it in lightly.
9. Turn the souffle mixture into a greased souffle dish measuring about 21 x 9 cm (8 1/4 x 3 1/2 in).
10. Bake at 190°C (375°F) Gas 5. for 30 minutes.
11. Test with a clean knife to see if it is ready. If the mixture is still very runny, return the dish to the oven for a further 5 minutes or so.
12. If you like, sprinkle some grated Parmesan cheese on the top 10 minutes before the end of cooking.
serving amount
serves 4
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