Spinach and Vidalia Soufflé

  • Yield 6 servings

Ricotta and goat cheese, baby spinach and sweet Vidalia onions cook up to an delightfully airy puff in this easy soufflé.


1 medium Vidalia onion
1 tablespoon olive oil
2 -- (6-ounce) bags baby spinach (about 10 cups)
1 -- (15-ounce) container whole milk ricotta cheese
4 ounces goat cheese
4 large eggs, beaten
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper


  1. Preheat the oven to 350F. Lightly spray a 7 x 11-inch baking dish with nonstick cooking spray. 
  2. Cut the onion in half and then slice thinly into half-moons. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 6 minutes, or until soft. Add the spinach and toss with tongs until wilted, about 3 minutes. Transfer to a large mixing bowl. Stir the ricotta, goat cheese, eggs, flour, salt, black pepper, and cayenne pepper into the spinach. Pour into the prepared dish. 
  3. Bake for 45 minutes, or until set and puffed.
Recipe by Chef Gerry Klaskala, Aria, Atlanta, Ga.



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