Non-Dairy Spinach Souffle

This creamy dish served by a friend (pseudonym suggestions?) at a recent shindig made a great accompaniment to brisket, but will also be a hit at vegetarian meals.  Note that although it doesn't contain dairy it is *not* vegan.  This served 12-ish people, so I think the recipe could safely be halved. 

2 10 oz packages of frozen spinach
2-3 tablespoons onion soup mix
3 eggs, beaten
1/4 cup mayonnaise
1/2 cup chopped onion
1/2 cup sliced mushrooms
3 tablespoon pareve margarine (or butter if you're doing dairy, though I think you'd use less -FL)
Salt and pepper to taste

Saute onion and mushrooms in margarine to a good sweat, not browned. Set aside. Boil spinach. Drain and let cool 15 min. In a large bowl, mix all ingredients well. Pour into a greased pyrex or aluminum, bake uncovered at 350 for 35 min.

Comments

[Rachel]

It was SOOOO tasty.

How about the Rabbilates?

(he's a Rabbi, she teaches Pilates?)

[Fat Louie]

That's cute! I'll have to throw that into the mix.