Spinach Souffle Squares Recipe
By far, this is the finest Spinach Souffle Squares recipe I have ever tasted. If you have plenty of Vegetable on hand then Spinach Souffle Squares is the thing to make. Indulge yourself in this Spinach Souffle Squares as Snack. One trial wont be enough for this Spinach Souffle Squares recipe, I am sure you will be making it again!.
Ingredients
1 pound fresh spinach, trimmed and chopped, or 1 package frozen chopped spinach, thawed
Pinch ground nutmeg Pinch sugar
1 cup low fat cottage cheese
2 teaspoons flour
2 tablespoons grated Parmesan cheese
1 large egg yolk
1/8 teaspoon black pepper
Pinch cayenne pepper
2 large egg whites
Directions
Preheat the oven to 400°F.
Line the bottom of an 8"x 8"x 2" baking pan with wax paper or baking parchment and set aside.
Wash the spinach and place in a heavy 12 inch skillet with just the water that clings to the leaves.
Set over moderate heat and sprinkle with the nutmeg and sugar; cook, uncovered, stirring occasionally, until the spinach is tender about 5 minutes.
Cool to room temperature.
Place the cottage cheese in a food processor or electric blender and whirl for 30 seconds.
Add the flour, Parmesan cheese, egg yolk, black pepper, and cayenne pepper, and whirl 30 seconds longer or until well blended.
Transfer to a large bowl and mix in the cooled spinach.
In a medium size bowl, beat the egg whites until they hold stiff peaks.
Mix about 1/4 cup of the beaten whites into the spinach mixture, then, with a rubber spatula, gently fold in the rest.
Transfer the mixture to the baking pan, smoothing the top with the spatula.
Bake, uncovered, for 20 minutes or until set and golden.
Place the pan on a wire rack and cool for 5 minutes, then invert onto a large platter.
Cut into 4 pieces to serve as a first course, or in 1 1/4 inch squares to serve as a party finger food.
Line the bottom of an 8"x 8"x 2" baking pan with wax paper or baking parchment and set aside.
Wash the spinach and place in a heavy 12 inch skillet with just the water that clings to the leaves.
Set over moderate heat and sprinkle with the nutmeg and sugar; cook, uncovered, stirring occasionally, until the spinach is tender about 5 minutes.
Cool to room temperature.
Place the cottage cheese in a food processor or electric blender and whirl for 30 seconds.
Add the flour, Parmesan cheese, egg yolk, black pepper, and cayenne pepper, and whirl 30 seconds longer or until well blended.
Transfer to a large bowl and mix in the cooled spinach.
In a medium size bowl, beat the egg whites until they hold stiff peaks.
Mix about 1/4 cup of the beaten whites into the spinach mixture, then, with a rubber spatula, gently fold in the rest.
Transfer the mixture to the baking pan, smoothing the top with the spatula.
Bake, uncovered, for 20 minutes or until set and golden.
Place the pan on a wire rack and cool for 5 minutes, then invert onto a large platter.
Cut into 4 pieces to serve as a first course, or in 1 1/4 inch squares to serve as a party finger food.
