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Dairy
Medium
50 Minutes
Diets 
This recipe yields a really delicious light and airy spinach soufflé. Bursting with flavor, the method used for this soufflé may be a bit unconventional, but is nonetheless super delicious and a real winner!
3 tablespoons Gefen Bread Crumbs (optional)
1 and 1/2 cups milk
1/3 cup Gefen Cornstarch (see note)
2 eggs, separated, plus 4 additional egg whites
10 ounces frozen chopped spinach (bug-free)
3 tablespoons shredded cheese
1/2 teaspoon salt
1/4 teaspoon Pereg Black Pepper
Preheat the oven to 425 degrees Fahrenheit. Line a nine-inch round pan.
In a two-quart saucepan, mix milk with cornstarch. Heat milk until it thickens and boils. Cook for one minut, then remove from heat. Cool slightly.
In a large bowl, mix yolks, spinach, cheese, and seasonings. Stir in warm milk.
Beat the six egg whites until peaks form. Gently fold into spinach mixture.
Sprinkle bread crumbs into the baking pan, if using, then pour in the batter. Bake for 30 minutes.
Photography by Tamara Friedman
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