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Spanakopita Soufflé
The flavours of the Greek spinach pie without the pastry: feta and ricotta beaten with yolks, folded with spinach, scallion and dill, then lifted with whipped whites into a golden, airy soufflé.
- YieldServes 4
- Hands-on36 min
- Total1 h 4 min
- Difficulty
Ingredients
- 115 gGreek feta, crumbled
- 125 mlricotta or fresh Greek anthotyro cheese
- 4large eggs, separated
- 3 tbspscallion, very finely chopped
- 1 cupfresh spinach, finely chopped
- ¼ cupfresh dill, finely chopped
- to tasteblack pepper, freshly ground; salt sparingly, the feta is salty
- 1 pinchnutmeg, freshly grated
- 4large egg whites, in addition to the whites from the 4 separated eggs
- to tasteunsalted butter, for the dish
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