SPINACH SOUFFLE 
1 lb. chopped fresh spinach, steamed, or 2 (10 oz.) pkgs. frozen chopped spinach, squeezed dry
8 oz. sm. curd cottage cheese
1/2-3/4 c. whole wheat matzah meal
1/2 c. grated cheese
4 eggs, separated

Mix spinach with other ingredients except egg whites. Beat egg whites until stiff. Fold in carefully. Bake in greased pan at 350 degrees, uncovered 45-55 minutes, or until brown. Serves 8.

 

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