This souffle had great flavor and when it came out of the oven it looked just like the picture for the recipe (maybe even a bit better). But, when I cut into it, it was still really wet. Baked it for another 10 minutes and still came out wet. During prep, I squeezed out the spinach and cooked it until dry. I think I measured all of my ingredients accurately (milk). Not sure where I went wrong.
Spinach & Feta Soufflé
From EatingWell: EatingWell Fast & Flavorful Meatless Meals (2011)
This elegant spinach and feta soufflé gets its inspiration from spanakopita, the classic Greek pie made with phyllo pastry. While soufflés have a reputation for being tricky to make, they’re actually quite easy. Serve with olive oil-roasted potatoes and a tomato-cucumber salad tossed in a lemony dressing.
4 Reviews for Spinach & Feta Soufflé
This was my first time making a souffle and I followed the directions exactly and it came out GORGEOUS!! I was so happy with the results. It also tasted very good, the only thing I would do differently next time is do just half of the dill because I felt like it overpowered the dish a bit, but that's just personal. I also would like to say that I had to assume that I would be heating the milk up over medium heat, but if somebody has no clue about cooking and cooks the milk on high, they might get a bad surprise. So, maybe just alter that line and let people know at what temperature to heat the milk up to. Other than that, this was incredible!!
Never make this, unless you want to throw up after one serving. The hot feta cheese made me ill, but on top of it, the mix of the three (crust, hot feta and spinach) made me want to puke.
Made this for friends. Incredibly easy yet impressive and delicious. I tried a dessert souffle after this, and found the egg yolk flavor overwhelming/unappealing. The fact this recipe has far more whites than yolks makes it much more appealing and much tastier.