Spinach Souffle Recipe

Jen LeBow’s Spinach Souffle

 

Preheat oven to 375 degrees.

In large frying pan, saute:

2 packages chopped frozen spinach, broken up

Drain well.

Add and cook another couple of minutes:

3T butter

2 minced garlic cloves

3 T diced scallion

Toss with spinach mixture in very large bowl:

1 ¼ cups ricotta

¼ c grated parmesan

½ cup heavy cream

3 beaten eggs

Dash salt

Dash nutmeg

Transfer mixture to 8×8 Pyrex baking dish. Sprinkle top with parmesan.

Bake 50 minutes.