Prep. Time: 10′ Cooking Time: 30′ Serves 6
Ingredients:
- 4 tbsp olive oil
- 1 onion, thinly sliced
- 4 scallions, finely chopped
- 700g spinach, washed, drained, and coarsely chopped
- 1 cup fresh milk
- 250g cream
- 1 cup crumbled Roquefort cheese
- 6 sun-dried tomatoes, finely chopped and drained
- 1 cup grated Gruyère cheese
- 1 cup grated Gouda cheese
- 1 pack salted crackers
- Freshly ground pepper
Instructions
- Heat the olive oil in a deep frying pan or a non-stick pot.
- Add the onions and scallions and let them sauté for 4-5 minutes, stirring occasionally.
- Add the spinach and stir for another 4-5 minutes until it reduces in volume.
- Add the milk, cream, and Roquefort cheese. Grate plenty of pepper into the mixture and let it come to a boil.
- Butter a small fireproof dish thoroughly.
- Pour the mixture into the dish.
- Add the sun-dried tomatoes.
- Sprinkle with the grated cheeses, and crumble the crackers on top.
- Bake the soufflé in the oven at 200°C for 30 minutes until the cheeses melt, and the surface turns golden brown.
- Serve runny while still warm with a spoon or cut in slices once it’s cooled and firmed up.
Enjoy!
Source: Argiro Barbarigou
