Greek-Style "Soufflé" of Spinach and Graviera with Mastiha

INGREDIENTS 6 PORTIONS
  • 1 Tbsp. extra virgin olive oil, plus 1 tsp. for oiling the pan

  • 3 cups cooked spinach

  • 2 large leeks, whites and tender upper greens, finely chopped

  • 4 large eggs

  • 2 large egg whites

  • ½ cup heavy cream

  • Salt and freshly ground black pepper

  • ½ tsp. ground nutmeg

  • ½ tsp. or more, to taste, Mastiha powder

  • ½ tsp. cayenne pepper

  • 1 cup grated graviera or other medium yellow

  • sheep’s milk cheese

  • 4 Tbsp. cream cheese

PREPARATION
  1. Preheat the oven to 350˚F (180˚C). Oil a 10-inch (25 cm) round pan or pie plate with 2 teaspoons olive oil.

  2. Squeeze the cooked spinach dry and finely chop.

  3. Heat the olive oil in a large skillet over medium heat, add the leeks, and sauté, for 3-4 minutes, until softened. Remove from the heat.

  4. Whisk together the eggs and whites, cream, salt and pepper to taste, the nutmeg, Mastiha powder and cayenne in a large bowl. Stir in the cheeses, spinach, and leeks. Pour the mixture into the pan and bake, uncovered, for 35-40 minutes until golden and set. Serve hot or at room temperature.

RECIPE'S PRODUCTS

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