How I love this time of year. I feel like everything is blooming and everything is different. The herbs and greens seem to be full of life and aromas.
Today I have a beautiful spring soufflé with spinach, leeks, dill and shrimp.
It's a perfect light appetizer. Enjoy with a glass of white wine!
You can substitute shrimp with smoked salmon pieces..
Ingredients (8 people)
1 pound fresh spinach
5 chopped leeks (white and tender green part)
4 spring onions, chopped (white and tender green part)
3 tablespoons chopped dill
400 g Greek Anthotyro Cheese (you can use light ricotta instead)
100 g crumbled feta cheese
16 large shrimp peeled and deveined
200 ml milk
2 tablespoons olive oil
Salt - Pepper
How to make
Blanch the spinach for a few minutes in boiling water, drain and place in bowl.
Place a skillet over medium heat; add the olive oil and when hot add the leeks and onions. Sauté for 5 minutes until soften. Sprinkle with dill, salt and pepper, remove from skillet and add to the bowl with the spinach.
Preheat oven to 350.
Add the shrimp, anthotyro cheese and crumbled feta. Stir; beat the eggs with the milk and pour over the mixture with spinach and shrimp.
Pour the whole mixture in a baking bowl - pan or divide into ramekins.
Bake for 40 minutes. (If using individual ramekins bake for 25 - 30 minutes)
Allow to cool slightly before serving.