Souffle with Spinach
- 30'
- Easy
- 4-6
- Execution
Ingredients
- 1 onion
- 1 clove of garlic
- 1 tbsp thyme
- 3 tbsp olive oil
- 500 g spinach, fresh
- 1/4 bunch of dill
- 2 tbsp mint, fresh
- salt
- pepper
- 250 g cream cheese
- 200 g feta cheese
- 200 g cheese mix
- 340 g vegetable pies
- 2 eggs, medium
- 300 g. 35% heavy cream
- 1 pinch of nutmeg
For serving
- mint
PRODUCT USED
Execution
Place a frying pan over high heat and add 2 tablespoons of olive oil.
Finely chop the onion and garlic and add them to the hot pan. Add the thyme and sauté for 1-2 minutes.
Add the spinach cut into large pieces, the dill stems finely chopped, salt and pepper to the pan and sauté for 8-10 minutes so that the volume of the spinach drops and all the moisture evaporates.
Remove the pan from the heat and set aside for the filling to cool.
Preheat the oven to 180o C in the air.
Finely chop the tender parts of the dill and the mint leaves and add them to the cold filling in the pan.
Add the cream cheese, the feta cheese broken up with your hands, half of the cheese mix and mix with a ladle.
Spread the pies on your work surface and spread the filling over all the pies. Use a spoon to spread the filling all over the surface of each pie.
Spread the pies on your work surface and spread the filling over all the pies. Use a spoon to spread the filling all over the surface of each pie.
Roll each pie into a roll and cut each roll into 6 pieces.
Drizzle a 20x30 cm ovenproof dish with 1 tablespoon of olive oil and place each roll in it so that its entire surface is covered.
In a bowl, add the eggs, cream, salt, pepper, nutmeg, and mix with a hand whisk to homogenize the ingredients.
Pour the cream mixture over the rolls in the pan with a ladle and ideally let it be absorbed by the rolls for about 20 minutes. Alternatively, you can store it in the fridge, covered with cling film, overnight.
Spread the rest of the cheese mix and bake for 25-30 minutes. Remove and allow to cool
Serve with mint.