Spanakopita Souffle – a delicious recipe with feta, ricotta, eggs, scallion, fresh spinach, fresh dill. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 425F.
2
Lightly butter a 2-quart souffle dish.
3
Mash the cheeses together in the bowl of an electric mixer.
4
Using the whisk attachment, add the 4 egg yolks and whip at high speed until smooth.
5
Transfer to a large bowl and wash and wipe the mixer bowl.
6
Mix in the scallion, spinach, and dill.
7
Season with salt and pepper to taste and the nutmeg.
8
Beat the 8 egg whites in the bowl of an electric mixer at high speed until stiff peaks form.
9
Fold the whites into the spinach-cheese mixture and pour the mixture into the souffle dish.
10
Bake for 25 to 30 minutes, until the souffle puffs up in the dish and acquires a light golden color.
11
Remove from the oven and serve immediately.
415
kcal
Calories
30
g
Fat
4
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 pound crumbled Greek feta, 1/2 cup ricotta or fresh Greek anthotyro cheese, 4 whole eggs, separated, 3 tablespoons very finely chopped scallion, and more.
Yes, Spanakopita Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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