Spinach & Feta Soufflé

By trf0ster

Ingredients

• 2 tablespoons fine dry breadcrumbs
• 8 cups fresh spinach (about 8 ounces), stemmed and washed
• 1 1/2 teaspoons canola oil
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• 1 1/2 cups low-fat milk, divided
• 1/3 cup cornstarch
• 2 large egg yolks
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh mint or dill
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper
• 6 large egg whites

Details

Servings 4
Preparation time 40mins
Cooking time 115mins
Adapted from eatingwell.com

Preparation

Step 1

Position rack in lower third of oven; preheat to 375°F. Coat a 2-quart soufflé dish or similar deep, straight-sided casserole dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.

Heat a large skillet over medium heat. Add spinach with the water still clinging to the leaves and cook, stirring, just until wilted, 2 to 3 minutes. Transfer to a colander to drain. Squeeze out excess liquid and chop.

Wipe out the pan, add oil and heat over medium heat. Add onion and garlic and cook, stirring, until softened, 2 to 4 minutes. Add the chopped spinach and cook, stirring, until heated through and quite dry, about 2 minutes.

Heat 1 cup milk in a heavy medium saucepan until steaming. Dissolve cornstarch in the remaining 1/2 cup cold milk in a small bowl. Add to the hot milk and cook, whisking constantly, until thickened and smooth, 2 to 3 minutes. Remove from the heat and let cool slightly. Add egg yolks, one at a time, whisking until incorporated. Stir in the reserved spinach mixture, feta, mint (or dill), 1/4 teaspoon salt and pepper.

Beat egg whites in a large mixing bowl with an electric mixer on medium speed until foamy. Add the remaining 1/4 teaspoon salt; gradually increase speed to high and beat until stiff (but not dry) peaks form.

Whisk about one-third of the beaten egg whites into the spinach mixture to lighten it. Fold the spinach mixture back into the remaining whites with a rubber spatula. Turn into the prepared dish and smooth the top.

Bake the soufflé until puffed and the top feels firm to the touch, 35 to 40 minutes. Serve immediately.