Roseann’s Spinach Soufflé
My aunt and uncle lived next door to me in childhood, and I grew up in my aunt’s kitchen as if it were my own. Her Sephardic cooking was very different than the Ashkenazic cooking of the rest of the family, but I thought nothing of this because I ate it so often. Somehow all these different flavor profiles worked just fine together, with little to no distinction being made. I wish more of the world worked together just as easily.
Ingredients
- Spinach, 1 bunch scant
- ⅛ cup feta cheese
- ¼ cup Parmesan cheese
- ⅓ cup cottage cheese
- 12 squares of saltines crackers
- 4 eggs
- Salt to taste
- Olive oil
Method
Beat 4 eggs with salt to taste. Stir ingredients together [except oil]. Heat oil in a frying pan. Put everything in the pan and pat it down. Cover with a plate and put it on 3 or 4 heat level until the bottom is brown, about 10 minutes. Take the plate and turn the pan over to release the soufflé. Fry the other side of the soufflé until done.
