Spinach Souffle

Total Time

Prep: 25 min. Bake: 50 min.


6 servings

Updated: Oct. 15, 2022
Confides Ruth Andrewson of Leavenworth, Washington, "I've coaxed our grandchildren to eat spinach by 'disguising' it in this fluffy egg dish."


  • 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


  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 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.

Nutrition Facts

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