Very easy spinach souffle

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Very easy spinach souffle

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Ingredients

900 g spinach washed, drained and coarsely chopped
4 spring onions finely chopped
1 dry onion finely chopped
1 Garlic cloves finely chopped
1 medium-sized leek chopped
3 - 4 white mushrooms cut into thin slices
5 sprigs dill or fennel, finely chopped
4 tbsp fine olive oil
1 glass of white wine moschofilero or chardonnay
1 cup fresh milk
250 g milk cream
250 g Kefalograviera cheese grated
200 g of Mytilene PDO cheese grated
150 g of blue cheese or Roquefort, crumbled
A little cumin
A pinch of nutmeg
Freshly ground pepper
  • Medium

Ingredients

Directions

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Very easy spinach souffle
Delicious and filling

Ideal for cold and cool spring days. Very tasty and very easy to make. It’s like the filling of a rich spinach pie without a sheet, which everyone likes.

Leeks with spinach, onions and dill or fennel blend harmoniously and nutmeg gives aroma to the cream. The wine enhances the taste like the blue cheese that gives an intense flavor to our delicious creation.

The last time I tried it was at its best at the Rouga tavern in Thessaloniki with Tita, my dear friend. I remember we had a great time… with nice music.

With a chicken fillet or burger, it blends harmoniously and I really like it. However, it can also be a main course or snack that will accompany the other delicious creations on your table.

The recipe is yours.

 

Very easy spinach souffle

From the tavern Rouga, Thessaloniki

Steps

1
Done
5-6 minutes

In wide pots, we heat the olive oil and sauté the dried and spring onions, garlic and leek and leave them for 5-6 minutes to wither.

2
Done
5 minutes

We add wine and let the alcohol evaporate. Then we add the spinach, the mushrooms and let them boil for 5 minutes until the spinach withers.

3
Done

We add cumin, milk, milk cream, blue cheese, nutmeg and pepper. We bring to a boil.

4
Done

We butter two cast iron utensils well and empty the mixture.
We add the dill and sprinkle with the grated cheeses.

5
Done
30 minutes

We bake in a preheated oven at 200° C for 30 minutes. Once the cheeses are reddish, we take them out of the oven and serve while they are hot, using a spoon.

6
Done

It is also be eaten cold and in fact we can cut it into soft pieces.

7
Done

We serve in a cast iron utensil or pyrex in the middle of the table.

TasteDriver

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γλυκό του κουταλιού κεράσι
previous
Mountain spoon sweet cherry
next
Omelette with salted pork and caramelized onions

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