- ¼ pound crumbled Greek feta
- ½ cup ricotta or fresh Greek anthotyro cheese
- 4 whole eggs, separated
- 3 tablespoons very finely chopped scallion
- 1 cup finely chopped fresh spinach
- ¼ cup finely chopped fresh dill
- Salt and freshly ground black pepper to taste
- Pinch of nutmeg
- 4 egg whites
- Preheat the oven to 425°F. Lightly butter a 2-quart soufflé dish. Mash the cheeses together in the bowl of an electric mixer. Using the whisk attachment, add the 4 egg yolks and whip at high speed until smooth. Transfer to a large bowl and wash and wipe the mixer bowl.
- Mix in the scallion, spinach, and dill. Season with salt and pepper to taste and the nutmeg.
- Beat the 8 egg whites in the bowl of an electric mixer at high speed until stiff peaks form. Fold the whites into the spinach-cheese mixture and pour the mixture into the soufflé dish. Bake for 25 to 30 minutes, until the soufflé puffs up in the dish and acquires a light golden color. Remove from the oven and serve immediately.