Union Hotel Spinach and Ricotta Souffle


  • Unseasoned bread crumbs
  • 2 lbs fresh spinach
  • 1/2 cup olive oil
  • 4 large eggs, separated
  • 1/3 cup grated Parmesan cheese
  • 1 lbs Ricotta cheese
  • 1/2 tsp salt
  • Fresh ground pepper
  • Nutmeg


Preheat oven 350° F. Butter bottom and sides of a round 6 cup casserole or souffle dish and coat with bread crumbs.

Wash and drain spinach, chop coarsely. sauté in olive oil until limp. Remove from heat.

In a large bowl, beat together egg yolks and Parmesan cheese. Stir Ricotta cheese and add drained spinach (to remove excess oil). Sprinkle with spices and stir again.

In another bowl, whip the egg whites until soft peaks form. Transfer 2 heaping Tbsp of white to spinach mixture, stir in gently. Fold in remaining egg whites. Pour into prepared pan; bake 30 to 40 minutes, until knife put in center comes out clean.

Makes 6

Print This Page