Greek style spinach soufflé with spinach, cheese and mastiha
Greek style spinach soufflé with spinach, cheese and mastiha
Ingredients for 6 servings
1 tbsp extra virgin olive oil and an additional
1 tsp for greasing the tart pan
3 cups cooked spinach
2 leeks, white and tender green parts, finely chopped
4 large eggs
2 large egg whites
½ cup heavy cream Salt and freshly ground black pepper
½ tsp ground nutmeg
½ tsp or more masticha powder, preferably
½ tsp cayenne pepper
1 cup grated Gruyère cheese
4 tbsp cream cheese
Cooking instructions
Preheat the oven to 180°C. Grease a 25 cm round tart pan with 2 teaspoons of olive oil.
Thoroughly squeeze the cooked spinach to remove excess liquid and chop it finely.
Heat the olive oil in a large pan over medium heat, add the leeks, and sauté for 3-4 minutes until softened. Remove from heat.
Whisk together the eggs and egg whites, the cream, salt, pepper to taste, nutmeg, masticha powder, and cayenne in a bowl.
Add the cheeses, spinach, and green onions. Pour the mixture into the tart pan and bake, uncovered, for 35-40 minutes until golden and set. This dish can be served warm or at room temperature.
