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Spinach Souffle

 Spinach Souffle
Confides Ruth Andrewson of Leavenworth, Washington, "I've coaxed our grandchildren to eat spinach by 'disguising' it in this fluffy egg dish."
6 ServingsPrep: 25 min. Bake: 50 min.


  • 1 package (10 ounces) fresh spinach
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon pepper
  • 1 cup milk
  • 1 teaspoon dried minced onion
  • 1 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 3 eggs, separated
  • 1/4 teaspoon cream of tartar


  • Wash and trim spinach, leaving the water that clings to the leaves.
  • Place in a large skillet and steam just until wilted, about 3-5
  • minutes. Drain and chop; set aside. Melt butter in a small saucepan
  • over medium heat. Blend in flour and pepper; cook and stir until
  • bubbly. Slowly add milk; bring to a boil, stirring constantly. Cook
  • and stir 1 minute. Remove from the heat. Stir in onion, salt and
  • nutmeg. In a large bowl, beat egg whites until soft peaks form. In
  • another bowl, beat egg yolks until thick and lemon-colored; stir
  • into white sauce. Gently fold into egg whites along with spinach.
  • Pour into a greased 1-1/2-qt. casserole or souffle dish. Place
  • casserole in a larger pan; fill larger pan with 1 in. of water.
  • Bake, uncovered, at 350° for 50-60 minutes or until a knife
  • inserted halfway between the center and edge comes out clean. Serve

2 of 2

Spinach Souffle (continued)

Directions (continued)

  • immediately. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 160 calories, 12 g fat (6 g saturated fat), 132 mg cholesterol, 559 mg sodium, 8 g carbohydrate, 1 g fiber, 6 g protein.