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Spinach and Feta Soufflé
Recommended Servings
Makes 8 servings
6 tablespoons unsalted butter, divided
½ cup Parmesan, grated, divided
5 large eggs
½ cup unbleached, all-purpose flour
1½ cups whole milk
3 ounces feta
¼ teaspoon plus one pinch sea salt
¼ teaspoon freshly ground black pepper
1⁄8 teaspoon freshly ground nutmeg
¼ teaspoon lemon zest
4 cups well-packed, fresh spinach
¼ teaspoon cream of tartar
Preheat oven to 350°F with the rack in the middle position. Generously butter a 2-quart (8-cup) soufflé dish thoroughly with 1 tablespoon of the butter.
Sprinkle ¼ cup of Parmesan in the dish so that bottom and sides are coated. Shake out any excess. Wipe the rim of the dish with a paper towel to ensure
that no butter or cheese is on it; reserve. Separate eggs, placing each in separate large mixing bowls. Break yolks up by quickly stirring with a fork.
Reserve both. Place the remaining butter in a saucepan over medium low heat. Once butter is melted, stir flour into pan. Stir together over heat for about 3
to 4 minutes in order to cook off any raw flour taste. Insert the mixing beaters into the Cuisinart® Hand Mixer, and using speeds 2 to 3 mix the butter/flour
mixture directly in the pan while slowly adding the milk. Once all the milk is added, continue mixing, increasing speed to 4 until a smooth and homogenous
consistency is achieved. Once mixture is smooth, beat in remaining Parmesan, feta, ¼ teaspoon salt, pepper, nutmeg and lemon zest. Spoon a small
amount of the milk mixture to the yolks while simultaneously mixing on speed 1. Continue mixing in the remaining mixture, one third at a time. Stir in the
spinach; reserve. Replace the beaters in the hand mixer with the chef’s whisk. Starting on speed 1, begin to whip the egg whites. After 1 to 2 minutes,
once the whites begin to show some bubbles around the edges, gradually raise to speed 3, mixing for at least 30 seconds on each speed. Once the
whites begin to foam, add the remaining salt and the cream of tartar. Gradually increase the speed to 7, not raising it too fast or the egg whites will get
lumpy, until medium-stiff peaks are achieved. Mix ½ cup of the egg whites into the spinach mixture until evenly combined. Continue by carefully folding in
egg whites with a large rubber spatula. Fold just until combined. Pour mixture into prepared dish and gently smooth the top to ensure an even rise. Bake in
the middle of preheated oven until golden and just set, about 45 to 50 minutes. Serve immediately.

Servings: Makes 8 servings

Nutritional information per serving

Nutritional information per serving: Calories 208 (64% from fat) • carb. 9g • pro. 9g • fat 15g • sat. fat 8g • chol. 167mg • sod. 416mg • calc.175mg • fiber 1g

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