Spinach Soufflé

Spinach Soufflé
Simon Smith/Dorling Kindersley/Getty Images
  • 80 mins
  • Prep: 20 mins,
  • Cook: 60 mins
  • Yield: 4 to 6 Servings
Ratings (6)

This is one of the best spinach dishes I've tasted. It's an excellent choice for a holiday side dish or Sunday dinner.

What You'll Need

  • 1 bag (16 oz) frozen chopped spinach
  • 1/4 cup butter or margarine
  • 1/4 cup flour (all-purpose)
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 cup milk
  • 2 tablespoon very finely chopped onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg, fresh is best
  • 3 large eggs, separated
  • 1/4 teaspoon cream of tartar

How to Make It

  1. Thaw spinach in a colander; squeeze well to get as much moisture as possible out.
  2. Preheat oven to 350 F. Butter a 1-quart souffle or casserole dish.
  3. Heat butter in a saucepan over medium-low heat. When butter has melted, add flour; stir until smooth and bubbling. Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Gradually add milk, stirring constantly. When the mixture is thick and boiling, remove from heat. Stir in the finely chopped onion, 1/2 teaspoon of salt, and the nutmeg.
  1. In a metal or glass mixing bowl, beat egg whites and cream of tartar until stiff peaks have formed. In a separate bowl, beat yolks until frothy and lemon colored.
  2. Stir egg yolks into the sauce mixture; stir in the spinach.
  3. Stir about 1/4 of the beaten egg whites into the spinach mixture, then gently fold in the remaining egg white mixture.
  4. Pour into the prepared souffle dish; set dish in a large pan then add water to a depth of about 1 inch.
  5. Bake for 50 to 60 minutes. The top will be lightly browned. Serve immediately. Serves 4 to 6. 

You Might Also Like

Creamy Boursin Spinach

Spinach Casserole with Bacon and Cheddar Cheese

Spinach Salad With Figs and Warm Bacon Dressing