CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

MINI RICOTTA AND SPINACH SOUFFLES

Shelly's
recipe box

Printview my recipes
this recipe viewed 18 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Spinach
    Prep Time:       Cook Time:       Total Time:  

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!)




Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Mini Ricotta & Spinach Quiche
   by ICOOK2



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




Twice Baked Spinach Souffles
   by sgre52160



1/3 cup (5 tablespoons) unsalted butter, more for the ramekins 10 ounces frozen chopped spinach, thawed 1 shallot, finely chopped 1/4 cup all-purpose flour 1 1/2 cups milk 1/8 teaspoon cayenne p




Spinach Ricotta Pie
   by sgre52160



1 refrigerated pie crust (half of 15 oz pkg) at room temperature 1 tsp flour 3 tbsp butter 1 medium onion, chopped 1 (10 oz) pkg frozen chopped spinach, thawed, squeezed dry 1 tsp salt and p




Spinach And Ricotta Dumplings
   by suemunzlinger



4 tablespoons butter Two 10-ounce packages frozen chopped spinach, defrosted completely, squeezed dry of all moisture, and chopped very fine (about 1 1/2 cups), or 1 1/2 pounds fresh spinach, cooke




Spinach-ricotta Stuffing
   by sgre52160



Stuff this mixture under the skins of chicken pieces or of a whole, butterfiied, flattened bird. Makes: about 2 cups•One 12-ounce bunch or 10-ounce bag spinach, trimmed, washed, and coarsely chopp





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.