You are here: Home » Recipes » Spinach and Vidalia Soufflé Spinach and Vidalia Soufflé Recipe by Our Cookbook Collection Yield 6 servings Ricotta and goat cheese, baby spinach and sweet Vidalia onions cook up to an delightfully airy puff in this easy soufflé. PrintEmail Ingredients 1 medium Vidalia onion1 tablespoon olive oil2 -- (6-ounce) bags baby spinach (about 10 cups)1 -- (15-ounce) container whole milk ricotta cheese4 ounces goat cheese4 large eggs, beaten2 tablespoons all-purpose flour1 teaspoon salt1/4 teaspoon freshly ground black pepper1/8 teaspoon cayenne pepper Instructions Preheat the oven to 350F. Lightly spray a 7 x 11-inch baking dish with nonstick cooking spray. 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. Bake for 45 minutes, or until set and puffed. Recipe by Chef Gerry Klaskala, Aria, Atlanta, Ga.