Best Greek Feta Cheese Soufflés Recipes

Feta Cheese Souffles with Salad image

Provided by evelynathens

Categories Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 cup fine fresh breadcrumb
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 cup milk
8 ounces feta cheese, crumbled
3 large egg yolks
3 tablespoons minced sun-dried tomatoes (packed in oil and drained)
1 tablespoon minced fresh dill
7 large egg whites
salad greens, for 8 people tossed with
your favourite vinaigrette

Steps:

Preheat oven to 375 degrees F.
Butter 8, ½ cup ramekins and coat well with breadcrumbs, knocking out excess and reserving.
In a medium saucepan, melt butter over moderately low heat and whisk in flour.
Cook roux, whisking constantly, for 3 minutes.
Add milk in a stream, whisking.
Bring to a boil and remove from heat.
In a large bowl, whisk together ¾ cup cheese, milk mixture, yolks, sun-dried tomatoes, dill, and season to taste (careful – the feta is already quite salty!).
Beat whites until they hold stiff peaks.
Stir half of whites into cheese mixture to lighten and fold in remainder, gently but thoroughly.
Fill each ramekin halfway with soufflé mixture and divide remaining cheese among ramekins.
Fill with remaining soufflé mixture and sprinkle with reserved crumbs.
Put ramekins in a large baking pan and add enough hot water to reach halfway up sides of ramekins.
Bake in middle of oven until golden-brown, about 25 minutes.
Remove and let stand in pan 15 minutes.
Run a knife around edge of soufflés and invert onto a baking sheet.
(may be prepared up to 1 ½ hours in advance and kept at room temperature, or cover with plastic wrap and refrigerate up to 6 hours, no more, bring to room temperature before continuing).
Preheat oven to 425 degrees F.
Bake in middle of oven until puffed and golden-brown, 5-7 minutes.
Divide salad among 8 salad plates and put one soufflé atop each plate of greens.
Serve immediately.

Nutrition Facts : Calories 234.6, Fat 14.1, SaturatedFat 8.5, Cholesterol 110.6, Sodium 561.1, Carbohydrate 15.3, Fiber 0.8, Sugar 2.8, Protein 11.5

Greek Feta Cheese Soufflés image

Provided by Barb G.

Categories Cheese

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium zucchini, grated
1/4 teaspoon salt
2 ounces unsalted butter
1/4 cup flour
1/4 teaspoon dry mustard
1 cup milk
1/4 lb feta cheese, crumbled
4 teaspoons grated parmesan cheese
4 eggs, separated, whites beaten until stiff peaks

Steps:

Preheat oven to 350°F.
Sprinkle salt over zucchini in a colander and toss lightly.
Let sit in a bowl 30 minutes.
Drain.
Rinse zucchini under cold water and drain.
Squeeze out excess liquid.
Set aside.
Melt butter in a saucepan over medium heat.
Gradually stir in flour and mustard. Gradually stir in milk.
Increase heat to high, stirring until mixture boils and thickens.
Transfer mixture to a bowl; cool slightly. Gently add 4 beaten egg yolks.
Stir in cheeses, zucchini mixture in small batches. Gently, fold in stiff beaten egg whites.
Divide mixture into 4 small ovenproof dishes.
Arrange dishes on oven tray and bake about 25 minutes, or until golden.