Souffle' can be savoury or sweet and its consistency should be fluffy and soft.
You can make your souffle' by using your favourite ingredients and by adding the firmly beaten white of the eggs at the end.
The heat of the oven will cause the air trapped in the egg white to expand, making the soufflé rise. It is very important never to open the oven door during cooking though and to serve it as soon as it comes out of the oven.
One of my favourite vegetable is spinach and as many Italians I am a ricotta lover and use it all the time in my cooking. Ricotta and spinach are a very popular combination and make a delicate and tasty souffle'.
I like to add a little chopped bunch of dill to the mixture to give it some extra flavour.
- 500 g fresh spinach
- 1 onion
- 4 eggs
- 500 g ricotta
- 4 tbsp grated Parmesan
- salt and pepper
- a small bunch of dill
- 8 sheets of filo pastry
- olive oil
- Chop the onion finely and fry it until translucent with 2 tbsp of olive oil.
- Clean and wash the spinach, add them to the onions and cook them for 15 minutes. When cooked whizz them and reduce them into a puree. Add salt and pepper, 2 tbsp of olive oil, egg yolks, Parmesan, chopped dill and ricotta. Stir to incorporate all the ingredients well.
- Grease a baking tray with some olive oil and lay on top of each other the filo pastry sheets covering all the tray.
- Beat the egg whites to a firm consistency and incorporate them to the ricotta mixture. Make sure you stir gently to avoid the whites going flat.
- Pour the mixture on the tray with the filo pastry folding the edges of the pastry inwards like a parcel. Cook in a hot oven at 180 C for 25-30 minutes until golden.
- Serve as soon as it comes out of the oven.
|Amount Per Serving||%DV|
|Serving Size 293g|
|Recipe makes 4 servings|
|Calories from Fat 206||59%|
|Total Fat 23.38g||29%|
|Saturated Fat 13.33g||53%|
|Trans Fat 0.0g|
|Total Carbs 10.02g||3%|
|Dietary Fiber 2.4g||8%|