Pesach Souffle (thanks to Edna Cohen)
Preheat the oven to 350 degrees
Ingredients:
6 eggs, separated
1 lb spinach
1/2 lb edam cheese, sliced
1 lb cottage cheese
1/2 teaspoon ground nutmeg (or to taste)
matzah
Butter the inside of a soufflé dish and cover the bottom with a double layer of matzah.
Plunge spinach into boiling water and remove almost immediately, squeezing some of the water out. Place spinach on top of the matzah, sprinkly nutmeg over the spinach and cover with the sliced Edam cheese.
Beat the egg whites until they form stiff peaks, set aside. Beat the egg yolks with the cottage cheese and fold in the egg whites. Season to taste with salt and pepper. Bake for approximately 50 minutes, until the egg whites on top are browned and not too jiggly. Serve immediately.
