Spinach feta puffs

Serves 2 for a smallish meal, with extra salad or veges. Or they’ll keep in the fridge for a few days and make a great snack when you need something on the run. Nice hot or cold.

  • A bag of spinach
  • 4 eggs, separated
  • 200g (7oz) block of feta (I use goat, but cow’s fine)

Preheat the oven to 375°F (180°C). Rinse the spinach well. Take the leaves off the stalks and steam them till wilted. Then drain well, squeezing as much water out as possible. Meanwhile, put the egg yolks in a food processor along with the chopped up feta, and zizz till all mixed up. Then add the drained spinach & zizz some more till well mixed. Put the egg whites in a separate bowl and beat them till they’re firm but not dry. Add the other mixture and mix gently together. Now you can either make little pancakes or little souffles.

  • Souffles – makes about 16. Get 2 non-stick muffin trays and grease with butter or coconut oil. Spoon in the mixture and bake for about 15-20 mins till they’re nicely browned.
  • Mini pancakes are easier but it fills up about 3 baking trays so you have to rotate them. Line baking tray with baking paper. Drop spoonfuls of mixture onto the paper, leaving a little room for them to spread. They only take about 10 mins, and are possibly a slightly nicer texture.
  • If you’ve got a suitable soufflé baking dish, try making it in one piece (and let me know how it turns out, as I haven’t tried it that way)

Fast track variation:

  • Replace the fresh spinach with a 250gm (9oz) packet of frozen.
  • Thaw out, then squeeze out as much liquid as possible
  • Don’t worry about separating the eggs, just beat them up whole in the food processor, with the crumbled feta
  • When it’s well mixed, add the spinach and beat till well combined
  • Bake in well greased muffin tins. They are not as fluffy as the soufflé version, so it only makes 10-12

GAPS variation:

  • If you are in the later stages of GAPS, you may be fine to eat feta
  • Otherwise, this may work ok using your homemade yoghurt cheese

Other variations:

  • Add some sautéed onion or garlic

Note that the quantities are a bit fluid. If you have a bit more or less of either feta or spinach, it doesn’t really matter.