Mock Spinach Soufflé; La Félibrée

Four years ago we happened across this village festooned in flowers. I never knew the name of the festival and promptly forgot the name of the village. During our last class at school, one of my fellow students mentioned an upcoming festival that his dance troop was performing in. One thing led to another and all was revealed. But first…. Last week, when I posted the Pasta with Shrimp and Pesto Rosso, I neglected to identify the spinach dish that was also on the plate. It’s not summer cooking…. but it’s easy, uses foods I always have on hand and we love it.

Mock Spinach Soufflé

Total time: 40 minutes

 Ingredients:

  • 8oz (240 gr) frozen spinach
  • 2 eggs  (you can substitute 3 egg whites)
  • 1/2 cup Greek yogurt
  • 1/4 cup grated Parmesan
  • pinch of nutmeg
  • 1 tsp olive oil

Mock Spinach Soufflé  Instructions:

  • Thaw spinach (use microwave, hot water or saucepan) and thoroughly squeeze out excess moisture. 
  • In medium bowl beat eggs well. 
  • Add yogurt, Parmesan and nutmeg.  Mix well. 
  • Add spinach and mix well. 
  • Lightly oil a small baking dish.  (I use a 7 inch square glass baking dish)  Pour in spinach and bake at 400F (200C) for 30 minutes or until set. 
  • Remove and serve directly from baking dish.

The festival that I’m talking about is La Félibrée, an annual Occitan folk festival, celebrating the music, songs, dance and crafts of Occitan and the language of Oc. This is the 94th festival. This is the poster, in Occitan. felebreeThe streets are festooned with garlands of paper flowers. flowersWe could see these, attached to the church tower, from across the river as we drove into town. churchWe parked and started walking into the old part of town, to the festival. A woman came up to me and handed me two tickets. She explained that she and her friend had already been inside and seen the festival. She was giving us her tickets to use to get in ‘gratuite’ – for free. old-buildingI wouldn’t try to sneak in without paying, but when a stranger offers…. Did I mention that the festival was in Bergerac this year?

Here’s Cyrano (you know, Cyrano de Bergerac? He was a real person…)

cyranoWhere ever there was a bit of shade tables were set up and the local restaurants and food stalls were doing a brisk business. Where there was no shade, canopies were erected…. And more tables set-up. squareIt was very crowded – and we were early! It was also hot. There were little fountains around for cooling off. The adults stuck their feet in the cool water….  and maybe splashed a bit on their arms and faces. The children weren’t quite so restrained (with the prompting of maman!) fountain When we left, I decided to ‘pay it forward’ and offer our, now twice-used, tickets to the first person I saw. As I was explaining why I was offering these rumpled tickets, in French, of course, the person I had, er, accosted, said, in English “I’m sorry, I don’t understand…. We’re Americans.” Serendipity. Tomorrow – photos of the parade!

If you want nutrition information, try this site: Calorie Count

3 thoughts on “Mock Spinach Soufflé; La Félibrée”

  1. Looks delicious! I do something similar with ricotta cheese. I wonder how this would work with regular yogurt that I’d drained a bit… We can only get full fat Greek yogurt and I prefer the lower fat stuff. Oh, and we only get fresh spinach, not frozen, but that’s an easy fix ;).

  2. Around the Island, I often use plain yogurt – and don’t bother to drain it (just pour any liquid off the top. Works fine. You can also use 3 egg whites rather than 2 whole eggs.

    Kate, it was fun, but not as much arts and crafts that were always at the US fairs – I miss that

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