Ingredients

• 8 baking cups - buttered on the inside
• 1/2 kg - baby spinach leaves
• 3 tbsp - olive oil
• Salt and pepper to taste
• 1 - white onion, minced
• 2 - crushed garlic cloves
• 1/4 cup - all purpose flour
• 1 cup - low fat milk
• pinch - cayenne pepper or red chilli powder
• 2 tbsp - grated parmesan cheese
• 200 gms - ricotta, cottage or goat cheese, crumbled
• 2 - large eggs, whites separated

How to Make Spinach-Walnut Souffle

• Preheat the oven to 400 degrees.
• Place the buttered baking bowls/cups on a baking tray and refrigerate for 10-15 mins and then re-brush with butter.
• Wilt the spinach leaves mildly in a medium heated pan with a soft drizzle of water. Set aside to drain in a colander. Then roll and pat in a clean towel to remove excess water.
• Mince/ grind the leaves.
• Fry the onions and garlic in the olive oil in another pan.
• Add the flour and cayenne and fry for 4 mins.
• Whisk in the milk and simmer till it thickens. Set aside in a large bowl to cool. When cool, add the parmesan, the other cheese, salt and pepper.
• Mix in the egg yolks and spinach. Set aside.
• Whisk the egg whites into stiff peaks in a clean dry large bowl.
• Fold the spinach batter into it lightly, don't over mix.
• Spoon the mixture into the baking cups and tap gently on the kitchen table to release any air pockets.
• Run a thin dry clean knife all around the edges of each cup and set them on the baking tray on the medium shelf in the oven.
• Bake for 15 mins or until well-risen and golden brown on top.