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Spinach Souffle

Dairy
Dalia Carmel, New York, New York
Yield: 10 to 12 Servings

I ate this at the home of a colleague from El Al and his wife. She gave me her recipe. Then I incorporated some of my changes and some made by the wife of the company doctor. Once I served this for brunch to cousins visiting from Israel. They loved it and took second and third helpings. On the third helping, my cousin asked what was this made of. Knowing how Israelis dislike spinach, I was reluctant to reply, but I told her it was made with spinach. She pushed the plate away (while on the third helping!) and declared "I do not eat anything made with spinach!"

2 l0-ounce packages chopped, frozen spinach, drained and defrosted 1/2 bunch fresh dill 1 leek, trimmed 6 eggs 1/2 pound feta cheese 2 4-ounce packages cheddar cheese, shredded

2 pounds cottage cheese Salt and pepper to taste Nutmeg to taste 1 bar butter, melted or 6 ounces sour cream Sunflower seeds (optional) Pine nuts (optional)

1. Preheat oven to 350°F. Butter one large 12-cup souffle dish or two smaller ones.
2. In food processor, mix spinach, dill, leek, eggs, feta and cheddar cheese.
3. Mix in cottage cheese, salt, pepper, nutmeg, butter or sour cream. Pour into buttered souff~le bowl or bowls. Sprinkle sunflower seeds or pine nuts on top if you like. Bake in a 350°F oven for 1 to 1¼ hours or until top is lightly browned.

Serve with large mixed salad.
This can also be cut in half for 4 to 6 servings.
Preparation and Cooking Time: 2 hours