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Receta Mediterranean spinach souffle' in filo pastry

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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.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $2.51 view details

Direcciones

  1. Chop the onion finely and fry it until translucent with 2 tbsp of olive oil.
  2. 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.
  3. Grease a baking tray with some olive oil and lay on top of each other the filo pastry sheets covering all the tray.
  4. 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.
  5. 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.
  6. Serve as soon as it comes out of the oven.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 293g
Recipe makes 4 servings
Calories 347  
Calories from Fat 206 59%
Total Fat 23.38g 29%
Saturated Fat 13.33g 53%
Trans Fat 0.0g  
Cholesterol 256mg 85%
Sodium 388mg 16%
Potassium 737mg 21%
Total Carbs 10.02g 3%
Dietary Fiber 2.4g 8%
Sugars 2.18g 1%
Protein 25.78g 41%
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Comentarios

  • John Spottiswood
    12 de Junio de 2012
    This looks delicious Alida! Thanks for sharing. We'll be trying this over the summer for sure!
    • Alida
      08 de Mayo de 2012
      Thank you my dear friend!
      • Claudia lamascolo
        08 de Mayo de 2012
        What a fabulous recipe you have shared with us!

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