Baked Spinach And Cheese Souffle Recipe

About this recipe

A light and fluffy spinach souffle, perfect for a satisfying dinner. This eggetarian dish combines creamy cheese and fresh spinach for a wholesome and delicious meal.

Ingredients

• 200 g Dairy Craft Cremella Natural Cream Cheese
• 6 pcs Table Brown Brown Eggs
• 100 g Old Hill Parmesan Cheese
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 100 g Milky Mist Cooking Unsalted Butter
• 250 g Spinach - Chopped
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 50 g Snapin Nutmeg Powder

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Squeeze out any excess liquid from the thawed spinach to ensure the souffle is not watery.
3. 3. In a blender, combine 500 g spinach, 250 g cream cheese, 5 eggs, 1/2 cup grated parmesan cheese, 1/2 tsp salt, 1/2 tsp pepper, and a pinch of nutmeg. Blend until smooth and well combined.
4. 4. Grease a 1 1/2-quart baking dish with butter to prevent sticking.
5. 5. Pour the blended mixture into the prepared baking dish and sprinkle an additional 1-2 tablespoons of grated parmesan cheese on top for a golden crust.
6. 6. Bake in the preheated oven for 50 minutes or until the souffle is puffed up and golden brown on top.
7. 7. Remove from the oven and let it cool for a few minutes before serving. Enjoy your warm and fluffy spinach souffle!