Spinach Souffle Recipe

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Spinach Souffle Recipe

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4 1 1
Publisher Photo
Confides Ruth Andrewson of Leavenworth, Washington, "I've coaxed our grandchildren to eat spinach by 'disguising' it in this fluffy egg dish."
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.

Ingredients

  • 1 package (10 ounces) fresh spinach
  • 1/4 cup butter or margarine
  • 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

Directions

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 mixing 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 immediately. Yield: 6 servings.
Originally published as Spinach Souffle in Taste of Home April/May 1995, p17

Nutritional Facts

1 each: 160 calories, 12g fat (6g saturated fat), 132mg cholesterol, 559mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 6g protein.

  • 1 package (10 ounces) fresh spinach
  • 1/4 cup butter or margarine
  • 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
  1. 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 mixing 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 immediately. Yield: 6 servings.
Originally published as Spinach Souffle in Taste of Home April/May 1995, p17

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wendyearwood User ID: 3007379 3874
Reviewed Jan. 28, 2010

"Only problem is that the recipe calls for cream of tartar but no where in the directions does it tell you when to use it. I have a little knowledge of cooking and I added it with the egg whites when I whipped them. It was really good and I plan on making it again."

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