Friday, November 19, 2010

Mini Ricotta & Spinach Souffles



This sounds much fancier than it really is.

I am calling them souffles only because of their appearance. A souffle has egg whites and puffs up and then falls after baking.

Just think "quiche" and you will want to make these.

I loved the pretty green ribbons of spinach through out.

I baked this in an 8x10 Pyrex glass casserole in the morning, and after it chilled in the fridge for 4 hours, I cut the pie with a fancy biscuit cutter to make attractive hors d'oevres!

You can serve these room temperature or heat them gently in the microwave when ready to serve. They made a nice appetizer for a Sunday brunch.



Mini Ricotta & Spinach Souffles:

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.



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.



14 comments:

My Carolina Kitchen said...

I had no idea that you had used a biscuit cutter until I got to the end of the post. What a great idea Stacey. These are darling.
Sam

The Japanese Redneck said...

Those would be wonderful hors d'oevres for any party.

Luv that cutter.

mil said...

What a picture!!!!!!!!!!!!!!!!
Yummmmy and beautiful.
You're too much!
Mil

Claudia said...

"How to wake up the family Saturday morning." I wonder what would happen if I just baked them in a muffin tin...

Linda said...

wow that would make my spinich mushroom quichey thing look so much more elegant, Im getting me one of those little cutter thingys!!!
Love ya

Jen_from_NJ said...

I love the biscuit cutter idea - brilliant!

Carole said...

What a clever idea. Thanks for the inspiration.

tasteofbeirut said...

These look professional, dainty and adorable!

Eileen said...

I love these!

Proud Italian Cook said...

You're so over the top, I love these, I love ricotta!

Chef Basket said...

What a wonderfully unique recipe. Thanks for this post about mini ricotta and spinach souffl├ęs.

The Food Hunter said...

These will be a wonderful addition to my appetizers for Thanksgiving. Thanks

Dana said...

I'm always looking for good make-ahead appetizers. Did you serve these at room temp? If not, could they be? I will be doing some parties in the next year where I will not have access to an oven. I love look of them and know they would be delicious.

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