Spanakopita Soufflé

Ingredients

• 1/4 pound crumbled Greek feta
• 1/2 cup ricotta or fresh Greek anthotyro cheese
• 4 whole eggs (separated plus 4 whites)
• 3 Tbsp very finely chopped scallion
• 1 cup finely chopped fresh spinach
• 1/4 cup finely chopped fresh dill
• Salt and pepper to taste
• Pinch of nutmeg

Instructions

1. 1

   Preheat the oven to 425F. Mash the cheeses together in the bowl of an electric mixer. Add the four egg yolks and whip at high speed with the whisk attachment until smooth and creamy. Remove.

2. 2

   Mix in the spinach and dill. Season to taste with salt, pepper and nutmeg. Lightly butter a two-quart soufflé dish.

3. 3

   Wash and wipe the mixer bowl and beat the egg whites at high speed until they turn into a stiff meringue. Fold the meringue into the spinach – cheese mixture and pour the mixture into the soufflé dish. Bake for about 25-30 minutes, or until the soufflé puffs up in the dish and acquires a light golden color. Remove and serve immediately.