Spinach and egg souffle

Spinach - Part 3.

Fancy-sounding but a cinch to make.

Ingredients (serves 2):
3 small shallots, chopped
2 tsp butter
80g frozen minced spinach
Pinch of salt
1/4 cup light cream
3 tbsp chicken stock
1 tsp cinnamon powder
1 packet frozen filo pastry, cut into 8x8cm squares
1/2 cup cheddar cheese
1 tsp ground black pepper
2 eggs
Olive oil

Method:
1. Preheat oven to 160 deg C.
2. Fry shallots in butter until fragrant. Add spinach and salt and cook for 2 minutes.
3. Add cream, stock and cinnamon powder and simmer for 3 minutes. Remove from heat.
4. Line 2 ramekins (glazed ceramic bowls) with 8 pieces of filo pastry each to cover the inside completely.
5. Pour in the spinach mixture and sprinkle with cheese and black pepper. Crack an egg into each.
6. Drizzle some olive oil on top and bake for 25 minutes.
7. Remove from oven and serve.

Tips:
Save time by cooking the spinach mixture the night before.

Recipe source: Simply Her magazine (Nov 2007)