| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
4qr |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Cooked spinach, see note |
| 100 |
g |
Feta, cut into cubes |
| 100 |
g |
Ricotta |
| 4 |
|
Eggs |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Cream |
|
|
Salt and pepper to taste |
| 1/2 |
t |
Freshly grated nutmeg |
| 8 |
|
Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Pre-heat oven to 180deg.C. Generously butter a six-cup souffle dish
and line the bottom with Glad Bake if you want to unmould the gratin.
Place remaining ingredients in a food processor and process until
smooth. Pour into a mixing bowl and add the spinach and mix well.
Spoon into prepared souffle dish and place the dish in a baking tray.
Pour boiling water into tray until it comes halfway up the sides of
the souffle dish. Bake in the oven for about 30 minutes, or until the
mixture has set and is light golden on top. Note: 1 box of frozen
spinach, thawed and squeezed dry can be used or trim 1 bunch of fresh
spinach and cook over medium heat until wilted, then chop finely.
Converted by MC_Buster. Per serving: 670 Calories (kcal); 52g Total
Fat; (68% calories from fat); 34g Protein; 19g Carbohydrate; 869mg
Cholesterol; 452mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean
Meat; 1 1/2 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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