3 hours ago
Friday, November 19, 2010
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
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.