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Spinach, Ricotta & Feta Soufflé
...in your mind.
Spinach, Ricotta & Feta Soufflé

Spinach, Ricotta & Feta Soufflé

Serves 4 - This Greek inspired side dish is a most delicious light and puffy soufflé.


  • 1 yellow onion, diced
  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1 lb spinach leaves
  • 3/4 cup ricotta cheese
  • 1/2 cup feta, crumbled
  • 2 eggs, beaten
  • 1/2 teaspoon red pepper flakes
  • Kosher salt and pepper


  1. Preheat oven to 375
  2. Heat oil in a large pan or wok and cook onion until softened, about 3 minutes then add garlic & cook for another minute
  3. Add spinach to wok and cook until fully wilted and no more moisture remains - about 5 minutes
  4. Put in a large bowl with both cheeses, red pepper flakes and eggs - season well with salt & pepper
  5. Mix well to combine everything and pour into greased 8" cast iron pan or oven proof dish
  6. Cook for 40 minutes, or until puffy and beautiful
  7. Οπα!