Spinach soufflé


Noreen Sousa via Yolanda Guterres)

900 g spinach
salt and pepper to taste
2 tbsp margarine
2 tbsp flour
approx. ¼ cup milk
two eggs, separated

Wash spinach thoroughly. Chop into approx. 12 cm long pieces. Put a little oil in a pot and sauté stems first. Add green leafy parts and sauté together until just tender. Season with salt and pepper. Drain excess liquid.

In a small saucepan and make roux by melting butter over low heat. Add flour and stir with a wooden spoon until it becomes a smooth paste. Gently stir in the milk and blend thoroughly. Removal from fire and cool slightly. Add the two egg yolks.

In a mixing bowl whip egg whites until stiff peaks form. Fold into roux lightly with spatula. Mix in the cooked spinach.

Taste add salt and pepper if required. Pour into a buttered or oiled Pyrex dish and bake in a medium oven for approximately 35 to 40 minutes or until just done. Serve very hot. (Do not overcook or it will dry.)

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