Spinach Soufflé

Ingredients:

500 grams baby leaf spinach, washed well
Sea salt and black pepper
3 tablespoons olive oil
1 banana shallot, finely chopped
2 garlic cloves, finely crushed
40 grams plain flour
A pinch of cayenne pepper
250 ml. semi-skimmed milk
200 grams soft goat's cheese
2 tablespoons Parmesan, finely grated
4 large eggs

How to cook:

Heat the oven to 200 C. Brush 8 ramekins with very soft butter. Set them on a baking tray, chill for 15 minutes, then repeat with another coating of butter.

Set a large pan over medium heat. When hot, add the spinach and the seasoning. Stir for a few minutes, until the leaves are softened. You can also add a tiny splash of water if necessary. Cool slightly, then wrap the spinach in a clean towel and squeeze out the excess moisture. Chop finely and set aside.

Heat the olive oil in a medium pan. Add the shallot and garlic. Stir for 5 minutes until soft. Add the flour and cayenne pepper and stir over low heat for 4 more minutes. Whisk in the milk. Simmer and stir for a few more minutes until it becomes thick. Transfer to a large bowl and cool slightly.

Crumble the goat's cheese into the mixture, add Parmesan and a little seasoning and stir to combine. Mix in the chopped spinach and egg yolks. Set aside.

Beat the egg whites in a clean bowl with an electric whisk to firm peaks. Then fold into the spinach and cheese mixture until just combined. Spoon into the prepared ramekins and tap on the work surface to get rid of any large air pockets. Run the tip of a small knife around the edge of each one. Bake for 15 minutes until golden brown top. Serve immediately. Kali oreksi!