Spinach Souffle

Tonight's supper was spinach souffle, I got this recipe from my good friend Emily. The base recipe is below, and my notes/variations to follow.

 

INGREDIENTS:
1 T olive oil
5 oz baby spinach leaves (about 8 loosely packed cups)
6 eggs
6 T flour
2 cups cottage cheese
2 cups shredded cheddar cheese (or whatever kind you like)
2 T melted butter
1/2 tsp salt
1/4 tsp pepper

DIRECTIONS:
1- Preheat oven to 350 degrees
2- Grease a glass baking dish (I used a 8 in square Pyrex dish)
3- Heat oil in a large skillet and add spinach. Saute just long enough for spinach to wilt, about 20-30 seconds. Set aside.
4- Lightly beat eggs in a large bowl. Add flour one tablespoon at a time, mixing between each addition.
5- Add remaining ingredients, mix well. Add spinach.
6- Pour into baking dish and bake for 1 hour, or until set and lightly browned.
7- Makes about 8 servings, easy to double the recipe and then use a 9x13 pan.

**AMY'S NOTES**
**For the seasonings, the recipe just calls for salt and pepper. I like to add a lot more pepper than what the original calls for (more like 1 tsp). I also omit the salt and use 3/4 to 1 tsp garlic salt instead. I also sprinkle dill weed on top before baking (did not mix in).

**When wilting the spinach, I did it in batches since my saute pan wasn't the biggest. This prevents the leaves at the bottom from getting over cooked and the ones on top from being undercooked. By only putting a thin layer in the pan at a time, it makes the spinach easier to stir and cooks more evenly. It really doesn't take that long anyways!

**The thing that I love about this recipe is that it is great as is, but there are so many variations you could do also. It would be great adding some sauteed veggies like bell peppers, mushrooms, onions etc. I think it would also be good with a 1/2 pound of cooked sausage... or bacon (gasp!)

**My point being: you can do a lot of different things with this recipe... come to think of it, you can do a lot with most recipes! Maybe that is one reason I love about cooking... you can tweak, add, subtract, substitute, EXPERIMENT and make food they way you/your family likes it. Make it your own! Obviously some things are more exact and can't be changed too drastically (think baking... that is more of a science) but I believe there is always a LITTLE wiggle room with any recipe. Enjoy and happy cooking :)