Greetings from Florida, y’all!
I’m currently in Fort Lauderdale for a conference… but don’t think for a second that that means that I’ll be neglecting my bloggerly duties this week! Lucky for you, I cooked up a storm before leaving Dallas – so here’s a new recipe to celebrate my trip!
I don’t know how my trip is related to this Spinach Soufflé, but who cares. Keep reading for the recipe. It’s yum – that’s all that matters.
- 2 unbaked pastry shells (thawed)
- 3 bunches of fresh spinach, chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of extra virgin olive oil
- 1 cup of cottage cheese
- 2 tablespoons of chopped green onions
- 3 eggs
- 1-2 teaspoons of turmeric
- 1-2 teaspoons of za’atar
- pinch of cumin
- salt, to taste
- freshly ground black pepper, to taste
Preheat the oven to 350°F (175°C) and spray nonstick cooking spray in a casserole baking dish. Place one pastry shell inside of the baking dish and pat to spread it up the sides of the dish.
In a pan on the stove over medium heat, steam the chopped spinach. Once fully steamed, pour the spinach into a large mixing bowl. Heat the olive oil in the same pan over medium heat. Add the chopped onion and minced garlic and sauté until the onion is browned. Add the browned onion and sautéed garlic to the mixing bowl containing the spinach.
Add the cottage cheese, green onions, eggs, and spices to the mixing bowl. Stir to combine, making sure the eggs are well-incorporated (and the yolks are broken up) amongst the rest of the ingredients. Pour the contents of the mixing bowl into the baking dish on top of the pastry shell.
Add another pastry shell on top, pinch the sides of the pastry shells together to seal in the mixture, and place the dish in the oven. Bake for 1 hour or until the exterior pastry shell has turned a light golden brown.