Matzo soufflÉ

Ingredients:

2 (10 ounce) packages of frozen, chopped, spinach, thawed, but not drained
½ cup grated parmesan cheese
1 packet Manischewitz matzo ball mix (1/2 of a 5 ounce box)
2 Tablespoons olive oil
3 large eggs
1 cup combined Monterey Jack & Colby cheeses, shredded

Preheat oven to 350 degrees. Lightly oil a 2-quart glass round baking dish.

Stir together undrained spinach, Parmesan cheese, and matzo ball mix. Add oil and mix lightly. Beat in eggs thoroughly, one at a time. Place mixture in baking dish, smooth top lightly, and cover dish tightly with aluminum foil.

Bake at 350 degrees for 50 minutes. Then, uncover the dish and sprinkle shredded cheese on top. Bake uncovered 5 to 10 minutes more until cheese is melted.

Makes 6-8 servings.