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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

  1. Preheat the oven to 180°C. Grease a 25 cm round tart pan with 2 teaspoons of olive oil.
  2. Thoroughly squeeze the cooked spinach to remove excess liquid and chop it finely.
  3. 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.
  4. Whisk together the eggs and egg whites, the cream, salt, pepper to taste, nutmeg, masticha powder, and cayenne in a bowl.
  5. 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.

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