Spinach-and-Cheese Souffle

• 1 teaspoon canola oil
• 3 pounds fresh spinach, stemmed and washed but not dried
• 1 cup fat-free ricotta
• 1/2 cup crumbled part-skim feta cheese
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• 1/2 teaspoon grated lemon zest
• 7 egg white

1. Preheat the oven to 350 degrees.
2. Use the oil to coat a 2-quart souffle dish.
3. Set aside.
4. Cook the spinach over medium-high heat, stirring until wilted, 2 to 3 minutes.
5. Drain well, pressing out excess liquid.
6. Puree in a food processor the spinach, ricotta, feta, salt, pepper and lemon zest.
7. Scrape into a bowl and stir in 3 of the egg whites.
8. Whip the remaining whites to soft peaks and gently fold them into the spinach mixture.
9. Pour into the prepared dish and bake until set, about 40 minutes.
10. Spoon onto plates and serve immediately.

canola oil, fresh spinach, ricotta, feta cheese, kosher salt, freshly ground pepper, lemon zest, egg white

Taken from cooking.nytimes.com/recipes/9134 (may not work)