Almodronte
(Spinach Soufflé)
4 tablespoons olive oil, divided
1 medium onion, finely chopped
1 pound fresh baby spinach
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
2 eggs, beaten
2 tablespoons heavy cream
1/4 cup matzah meal (optional)
Preheat oven to 350°F.
In a large pan, warm 2 tablespoons oil over medium heat. Add onions and saute until they are golden brown. Set aside
Add remaining oil and saute spinach in small bunches until wilted. Place spinach in a colander and set aside.
In a large bowl, combine the cheeses, eggs, cream, onions and drained spinach. Add salt and pepper and a pinch of cayenne pepper (optional).
Pour spinach mixture into an oven safe baking dish.
Top with additional mozzarella cheese.
Bake for 30 minutes until the top of the soufflé is golden and bubbly.
