Spanakopita Souffle

• 1/4 pound crumbled Greek feta
• 1/2 cup ricotta or fresh Greek anthotyro cheese
• 4 whole eggs, separated
• 3 tablespoons very finely chopped scallion
• 1 cup finely chopped fresh spinach
• 1/4 cup finely chopped fresh dill
• Salt and freshly ground black pepper to taste
• Pinch of nutmeg
• 4 egg whites

1. Preheat the oven to 425F.
2. Lightly butter a 2-quart souffle dish.
3. Mash the cheeses together in the bowl of an electric mixer.
4. Using the whisk attachment, add the 4 egg yolks and whip at high speed until smooth.
5. Transfer to a large bowl and wash and wipe the mixer bowl.
6. Mix in the scallion, spinach, and dill.
7. Season with salt and pepper to taste and the nutmeg.
8. Beat the 8 egg whites in the bowl of an electric mixer at high speed until stiff peaks form.
9. Fold the whites into the spinach-cheese mixture and pour the mixture into the souffle dish.
10. Bake for 25 to 30 minutes, until the souffle puffs up in the dish and acquires a light golden color.
11. Remove from the oven and serve immediately.

feta, ricotta, eggs, scallion, fresh spinach, fresh dill, salt, nutmeg, egg whites

Taken from www.cookstr.com/recipes/spanakopita-souffleacute (may not work)