Shelly's Recipe

MINI RICOTTA AND SPINACH SOUFFLES

Category: Spinach

2 lbs. fresh spinach (not baby spinach)
1 small onion, diced
olive oil
5 lg. eggs
1 c. grated Parmesan cheese
1 lb. Ricotta cheese
1 tsp. salt
Fresh ground pepper
roasted diced red pepper for garnish

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. Garnish each souffle with a roasted red pepper piece and serve.

NOTE: I used a 2 inch fluted edge cutter and easily cut out the rounds. (Eating the leftover scraps just because!)