Southern Spinach and Vidalia Souffle

  • Yield 6 servings

This impressive spinach casserole is about as versatile as it gets.

Using whole milk ricotta cheese really makes the texture creamy and rich.

Ingredients

1 medium Vidalia onion
1 tablespoon olive oil
2, 6 ounces bags baby spinach (about 10 cups)
1, 15 ounces 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

Instructions

  1. Preheat the oven to 350F.
  2. Lightly spray a 7 by 11-inch baking dish with nonstick cooking spray.
  3. Cut the onion in half and then slice thinly into half-moons.
  4. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 6 minutes, or until soft.
  5. 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.
  6. Pour into the prepared dish.
  7. Bake for 45 minutes, or until set and puffed.
From Quick-Fix Southern by Rebecca Lang/Andrews McMeel Publishing

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