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Spinach Souffle

  • 2 lb fresh spinach

  • 1 package (8 ounces) cream cheese, cubed

  • 1-1/2 cups shredded Monterey Jack cheese

  • 4 large eggs, lightly beaten

  • 1/4 cup butter, melted

  • 1 garlic clove, minced

  • 1/2 teaspoon salt

Spinach-Souffle.jpg

You may replace the fresh spinach with 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry.

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If using fresh spinach, boil in hot water for 4-5 minutes, drain and squeeze dry and chop.

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​Preheat oven to 350°. In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake until edge is lightly browned, 35-40 minutes.

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I like it more done so I bake for 15 minutes longer.​​​​

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