Greek-Style Soufflé of Spinach and Graviera with Mastiha
Main Ingredients 6 portions
1 Tbsp. extra virgin olive oil, plus 1 tsp. for oiling the pan
3 cups cooked spinach
2 large leeks, whites and tender upper greens, 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, to taste, Mastiha powder
½ tsp. cayenne pepper
1 cup grated graviera or other medium yellow
sheep’s milk cheese
Preheat the oven to 350˚F (180˚C). Oil a 10-inch (25 cm) round pan or pie plate with 2 teaspoons olive oil.
Squeeze the cooked spinach dry and finely chop.
Heat the olive oil in a large skillet over medium heat, add the leeks, and sauté, for 3-4 minutes, until softened. Remove from the heat.
Whisk together the eggs and whites, cream, salt and pepper to taste, the nutmeg, Mastiha powder and cayenne in a large bowl. Stir in the cheeses, spinach, and leeks. Pour the mixture into the pan and bake, uncovered, for 35-40 minutes until golden and set. Serve hot or at room temperature.