MINI RICOTTA & SPINACH SOUFFLES
Steps:
- Cook the diced onion with the fresh spinach in olive oil until spinach is wilted. About 2 minutes. Set aside. Beat the eggs w/ both cheeses, salt and pepper. When spinach mixture has cooled add it to the egg mixture. If you are making a large souffle, then place in a greased square baking dish with 4" sides. If you are making appetizer size souffles, then butter a dish with lower sides (I used a rectangle Pyrex baking casserole, 8x10), and pour batter in the dish. Bake at 350F for about 35 minutes until puffed. You can serve the dish hot, however, if you are making mini appetizers, then place the baking dish in the fridge for 4 hours (or overnight) until the souffle has completely cooled and firmed up. Now you are ready to use your biscuit cutter to cut out shapes. I used a 2" fluted edge cutter and easily cut out the rounds. (eat the leftover scraps as you go!). Garnish each souffle with a roasted red pepper piece and serve.
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Sinethemba Dlamini
[email protected]These were delicious! I used fresh spinach and it made such a difference in the flavor. I will definitely be making these again.
sindh vlog
[email protected]I made these for a brunch party and they were a big hit! Everyone loved them. I will definitely be making these again.
KKs’ Corner!!
[email protected]These were a great way to get my kids to eat their spinach! They loved the cheesy flavor and the light and fluffy texture.
Gary Kieran
[email protected]These were a bit too eggy for my taste. I think I would use less eggs next time.
Zahidhussain Zahidhussain
[email protected]I loved the texture of these soufflés! They were so light and fluffy. The ricotta and spinach filling was also very flavorful. I will definitely be making these again.
Raja sain
[email protected]These were so cute! I made them for a baby shower and they were a big hit. They were also very easy to make.
Rahieem Rahieem
[email protected]These were a great way to use up some leftover spinach. They were also a nice change from my usual breakfast routine. I will definitely be making these again.
toast toons
[email protected]These were a little bit bland for my taste. I think I would add more salt and pepper next time. But overall, they were still good.
Adil Comunication
[email protected]I'm not a great cook, but these soufflés turned out great! They were so easy to make and they tasted amazing. I will definitely be making these again.
nwosi chidera
[email protected]These were a little bit more work than I expected, but they were worth it! They were so light and fluffy, and the ricotta and spinach filling was delicious. I will definitely be making these again for special occasions.
Tiger Kishor Shah
[email protected]These were delicious! I used frozen spinach and it worked perfectly. I also added a little bit of garlic powder to the ricotta cheese filling. I will definitely be making these again.
Babz Oluwasegun
[email protected]I made these for my family for breakfast and they loved them! They were so light and fluffy, and the ricotta and spinach filling was a great way to start the day. I will definitely be making these again.
Sibusiso Mokoena
[email protected]These were so easy to make and they turned out perfect! I was worried that they would be too difficult to make, but they were actually very simple. I will definitely be making these again.
Patrick Anyanwu
[email protected]I'm not a huge fan of spinach, but I loved these soufflés! The ricotta cheese and Parmesan cheese really balanced out the flavor of the spinach. I will definitely be making these again.
Miang Mobile
[email protected]These mini soufflés were a hit at my dinner party! They were so light and fluffy, and the ricotta and spinach filling was delicious. I will definitely be making these again.