We are facing severe power cuts in Lebanon recently. Which made me go through my freezer section to make sure I consume what I had stored instead of throwing it away for going bad.
Today, I’m sharing with you the greenies soufflé. For 6 servings, you will need:
3 cups spinach leaves
1 cup peas
1 cup string beans
2 tablespoons of all purpose flour
1/2 cup milk
2-3 eggs
150 grams of cottage cheese
400 grams of shredded Emmentaler cheese
1 teaspoon of sweet paprika powder
A pinch of salt to taste
Some butter
Cook the peas and string beans until they become soft. It will make blending them with the spinach easier. Once the greenies are mixed and blended together, make sure to squeeze the liquid out of them. This will reduce the final weight and size and will allow for the soufflé to remain consistent and not end up being a soup 😉 You can use a cloth, your hands or whatever tool you feel comfortable with to remove the excess water.
In a side bowl, whisk the eggs. Add the flour and milk progressively and keep whisking to avoid lumps. Add the salt, paprika powder and stir well. Pour the mixture over the greenies, add the well spread cottage cheese or any white cheese of similar consistency (ricotta or even cream cheese can also do).
Grease your pot or casserole with the butter. I use the Lurpak butter spray to keep the meal light. Pour the greenies mix uniformly. Add the shredded cheese on top. Adjust the oven temperature to 200 degrees Celsius. Your greenies soufflé will be ready in about 25 to 30 minutes, depending on your oven.
Bon appétit 😋
