How to make
Any soufflé, generally speaking, is a dish with more eggs, it can be served as a starter with spinach or dinner if it is savory.
In its sweet version, the chocolate soufflé is always very cloudy, airy and very light.
In the original recipe, the eggs are always separated into yolks and whites and the whites are beaten well and added, this gives extra volume and airiness to the dish, but this recipe is an easy version of a soufflé with spinach, eggs, flour and cheeses - nothing complicated.
Usually, each soufflé is prepared in individual molds, it is almost mandatory, like the chocolate soufflé is prepared for example, but I prepared it in a one ceramic mold.
Wash the spinach under running water until the water runs clear. It is cut in into coarse pieces.
Melt butter and olive oil in a wide pan and add the chopped spring onions. Fry for about 2 - 3 minutes until softened, add finely chopped fresh garlic and stir for 1 minute.
Add the chopped spinach and stir until it shrinks and changes color.
In a bowl, beat the eggs with a wire whisk, add the milk, the flour with the baking powder, beat again briefly and add the ricotta, beat until smooth with the wire whisk (you can use a mixer, but it sprays a lot).
In a bowl, grate the parmesan, setting aside 2.1 oz (60 g), which will be for sprinkling on top of the spinach soufflé and coarsely grate the yellow cheese. Add it to the egg mixture and mix. Season with salt, ground black pepper and nutmeg.
The whole mixture is poured into a greased mold and is sprinkled with the cheese, which you set aside.
Bake at 390°F (200°C) for about 25 - 30 minutes until nicely browned.
It is taken out, cooled briefly in the oven itself with the door slightly open so that it does not flatten and it is served, by sprinkling it with finely chopped dill.
I also added some fresh French fries to the spinach soufflé, which are suitable for a summer dinner.
