by drbabs
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drbabs's Notes:
Expand1 tablespoon panko bread crumbs Ask a question about this ingredient
1/2 cup finely grated parmesan cheese, plus more for sprinkling on the dish and on top (optional) Ask a question about this ingredient
1 pound spinach, stems trimmed, steamed and roughly chopped. (or if, like me, you're short on time, you can use one 10-ounce package of organic frozen spinach, defrosted and well-drained. ) Ask a question about this ingredient
4 tablespoons butter Ask a question about this ingredient
4 tablespoons flour Ask a question about this ingredient
1 cup plain yogurt Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1/4 teaspoon fresh ground black pepper Ask a question about this ingredient
1 clove garlic, put through garlic press Ask a question about this ingredient
zest of one lemon Ask a question about this ingredient
juice of 1/2 lemon (about 2 tablespoons) Ask a question about this ingredient
1/2 teaspoon dried thyme (or 1 teaspoon fresh) Ask a question about this ingredient
Preheat oven to 450. Butter casserole or souffle dish and sprinkle inside with bread crumbs and parmesan cheese (if using).
Ask a question about this stepMelt butter in large saucepan. Add flour and whisk together, cooking until the roux is smooth, bubbling, and beginning to turn a light tan color. Whisk in garlic, and allow it to cook briefly. Whisk in the yogurt, salt and pepper, lemon juice, lemon zest and thyme. Stir in spinach (and parmesan cheese if using) and set aside.
Ask a question about this stepBeat egg whites with pinch of kosher salt till stiff. Gently fold egg whites into spinach mixture until thoroughly incorporated.
Ask a question about this stepPour into prepared souffle dish and sprinkle the top with more panko and parmesan cheese (if using).
Ask a question about this stepBake at 450 for 20-25 minutes.
Ask a question about this step
