Recipe: Spinach and Ricotta Souffle

Spinach and Ricotta Souffle

Unseasoned bread crumbs
2 lbs. fresh spinach
1/2 cup olive oil
4 large eggs, separated
1/3 cup grated Parmesan cheese
1 lb. Ricotta cheese
1/2 tsp. salt
Fresh ground pepper
Nutmeg

Preheat oven 350 degrees.

Butter bottom and sides of a round 6 cup casserole or souffle dish and coat with bread crumbs.

Wash and drain spinach, chop coarsely. Saute in olive oil until limp. Remove from heat.

In a large bowl, beat together egg yolks and Parmesan cheese. Stir Ricotta cheese and add drained spinach (to remove excess oil). Sprinkle with spices and stir again.

In another bowl, whip the egg whites until soft peaks form. Transfer 2 heaping tbsp. of white to spinach mixture, stir in gently. Fold in remaining egg whites.

Pour into prepared pan; bake 30 to 40 minutes, until knife put in center comes out clean.