How to cook
In a large bowl, combine the peas, corn, grated carrots, chopped Brussels sprouts, the pre-blanched and lightly pureed spinach, cauliflowers and chopped red pepper. Optionally, you can either leave the vegetables as is or blend them lightly in a food processor or blender.
Add the spices to the vegetables, then the 4 eggs, cream cheese and feta and mix to homogeneity. Pour into a lightly greased cake pan or mold and set to bake at 356°F (180 °C) for 30-45 minutes. Shortly before removing the vegetable souffle from the oven, sprinkle it with cheese and bake until finished.