Spinach Souffle

This recipe is from The Sundays at Moosewood Restaurant Cookbook.






Spinach Souffle

1 1/2 pounds fresh spinach (or 2 10-ounce packages frozen chopped spinach, defrosted)
1/2 cup matzo meal of bread crumbs
2 cups grated sharp cheddar cheese (I used 2% cheese)
6 eggs, throughly beaten
1 pound cottage cheese
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
salt and pepper, to taste
1/4 teaspoon nutmeg, preferably freshly grated

Preheat oven to 350 degrees.

If using fresh spinach, wash and stem it and then steam it until just soft. Drain it, squeezing out the excess liquid, and then chop it. If using frozen spinach, simply squeeze out all liquid.

Set aside 1/4 cup of the matzo meal or bread crumbs and 1/4 of the cheddar cheese. In a large bowl, mix the spinach throughly with the rest of the ingredients.

Oil a 9×13 inch baking pan. Dust the bottom of the pan with the reserved matzo meal. Spread the spinach mixture evenly in the pan. Sprinkle to top with the reserved cheddar. Bake at 350 degrees for 45 minutes to an hour, until the top is golden and firm to the touch.



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