Preparation time15’
Cooking time30’
Level of difficultyEasy
¼ cup olive oil
1 kg mixed greens (spinach-celery-lapatha)
1 cut leek
1 cut onion
4 cut spring onions with their leaves
2 tablespoons dill
2 tablespoons fresh mint
250 gr Greek cheese feta, crumbs
200 gr Greek cheese anthoturo or Greek cheese manouri, crumbs
10 slices of toast bread
150 gr grated cheese or Greek cheese gruyere
4 eggs
1 ½ cups milk
Salt
Pepper
A little butter for the fry pan
Wash, drain and cut the mixed greens (spinach-celery-lapatha).
Heat the olive oil in the deep fry pan and add the onion and the leek.
Leave them on a medium heat for 5-6 minutes to become transparent.
Add the spring onions and the mixed greens. Increase the heat.
Season with salt and pepper and remove the filling from the heat.
Add the feta cheese, the Greek cheese anthoturo and the herbs.
Put butter the baking tray well.
Put half the slices of bread. If necessary, cut a slice and fill in the vacancies in the bottom layer.
Put half the filling. Repeat with layers with bread and layers with filling.
Sprinkle with the grated cheese.
Mix the eggs with the milk and put the ingredients into the baking tray. Leave the soufflé for 15 minutes at room temperature.
Bake in a preheated oven at 170oC, for about 30' until the soufflé changes color.
Remove the soufflé from the oven and let it cool for 15'.
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