Name: English spinach, feta and corn souffles
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: melted butter, to grease; 2 tablespoon packaged dried breadcrumbs; 30 gram butter; 1 1/2 tablespoon plain flour; 3/4 cup milk; 200 gram english spinach, trimmed, leaves shredded; 3/4 cup frozen corn kernels; 100 gram feta, crumbled; 1/4 cup freshly grated parmesan; 3 eggs, at room temperature, separated; toasted sourdough bread, to serve; cherry tomato salad, to serve

Ingredients

melted butter, to grease

2 tablespoon packaged dried breadcrumbs

30 gram butter

1 1/2 tablespoon plain flour

3/4 cup milk

200 gram english spinach, trimmed, leaves shredded

3/4 cup frozen corn kernels

100 gram feta, crumbled

1/4 cup freshly grated parmesan

3 eggs, at room temperature, separated

toasted sourdough bread, to serve

cherry tomato salad, to serve

Method

English spinach, fetta and corn souffles

1.Preheat oven to 200°C (180°C fan-forced). Grease 4 x 1 1/4-cup ramekins or straight-sided ovenproof dishes with melted butter. Divide the breadcrumbs among prepared dishes, rolling to coat sides; shake off excess. Place dishes on a baking tray.

2.Melt butter in a medium saucepan over moderate heat. Add flour; cook and stir for 2 minutes or until mixture bubbles and thickens. Remove from heat.

3.Gradually whisk in milk until smooth. Return to heat. Bring to the boil, stirring constantly. Cook and stir for 3 minutes or until mixture boils and thickens.

4.Add spinach; cook and stir for 2 minutes or until spinach wilts. Remove from heat. Transfer to a large heatproof bowl. Add corn, feta, parmesan and egg yolks; stir to combine. Season. Cool slightly.

5.Using an electric mixer, beat egg whites in a clean, dry bowl until firm peaks form. Using a large metal spoon, fold half the egg white into the spinach mixture until combined.

6.Gently fold in remaining egg white until the mixture is just combined. Spoon mixture evenly among prepared ramekins. Bake for 20-25 minutes or until puffed and golden. Serve immediately with toast and salad.

You can use a 250g packet thawed frozen chopped spinach instead of fresh. Using hands, squeeze excess liquid from spinach. Add to white sauce. Replace corn with 100g finely chopped shaved leg ham.
Note

Woman's Weekly Food

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Ingredients

Method

English spinach, fetta and corn souffles

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