Spinach, Feta, Basil and Sundried Tomato Souffle
Notes
Fillo dough sheets
6 large eggs
1 1/4 cups fresh spinach, chopped
1/4 cup sun dried tomatoes
1/2 cup feta cheese
1/4 cup fresh basil, chopped
1/3 cup almond milk (or milk of your choice)
salt and pepper to taste
egg wash: 1 egg, 1/2 cup milk mixed
Preheat oven to 375 F.
Prepare muffin tins, I used the extra-large muffin tin cup size, by lightly buttering and set aside until needed. Mix together egg wash.
Beat eggs then add spinach, feta cheese, basil, salt and pepper.
Using 3 sheets of phyllo dough, cut the sheets into 6 rectangles and layer into the muffin tin, brushing with egg wash between each layer to form cups. Leave edges of dough laying out on the edge of the tin until filled.
Pour egg mixture into the prepared phyllo cups. Divide sundried tomatoes between the cups, adding to the top of the egg mix. Fold the corners of the phyllo dough over the edges of the egg mix.
Bake 20-25 minutes, or 18-20 if using standard side muffin tins, until lightly browned and eggs are set.
Makes 5 extra-large or 8 regular size souffles.
