Reviewed: Nov. 27, 2009

Disaster. It never set up. I took it out after the 20 min. and added 3 more eggs and about 1 cup of flour. Hopefully it will set up this time.

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klarason

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Reviewed: Oct. 22, 2009

I liked this ok. It was a little bland for my taste but it did use up the spinach I had which was the point. My husband didn't like it at all so we probably won't have it again.

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robinscott

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Reviewed: May 18, 2009

I liked this a lot and so did my family. I didn't give it five stars since i made some adjustments to what we liked. First, I doubled the sauce and halved the spinach. Second, i threw it all in the blender and pureed it. Don't forget to season and season well!!

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valerie160

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Ashburn, Virginia, USA

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Reviewed: May 6, 2009

a little bland, but otherwise good

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ryokachibi

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Reviewed: Apr. 15, 2009

Good recipe. I took another reviewer's suggestion and added two beaten egg whites in order to make it more like a souffle. I also used only one package of frozen spinach (because I only needed two servings) but kept all the other ingredients portions as stated in the recipe. I will make again.

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rbrtsj5

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Reviewed: Feb. 17, 2009

This was good but very bland it definitely needs more seasoning and something else, maybe carmelized onions or something. I did double the sauce and it still didnt seem like enough. Its a nice base recipe, but still needs some work.

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Tanya

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2009

Quick and easy and my 8 year old loves it. I added some nutmeg and some cottage cheese, 1 more egg and some cayenne.

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SketchyRecipe

Cooking Level: Expert

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Reviewed: Jan. 19, 2009

I added some quesadilla cheese to it since I didn't drain my spinach enough. Next time I'm adding artichoke hearts and making it a dip. It was SO delicious!!! My daughter even ate some and she hates spinach.

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Mattie Hyde

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Nov. 11, 2008

This was OK-nothing special. I'm not sure I would make this again.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 17, 2008

A little plain but I liked it.

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RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

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Reviewed: Sep. 22, 2008

That wasn't a souffle by any stretch of the imagination, it was simply cooked spinash. So I threw everything in the blender and added 1 tbsp butter, 1 can cream of mushroom soup, 3 oz. american cheese, 3 eggs & 1/2 onion and cooked it again for over an hour.

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arlenetypewell

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Reviewed: May 27, 2008

Maybe it was the kind of frozen spinach I brought (organic from Canada) but this was just awful

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Annie

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Reviewed: Apr. 13, 2008

I took others' advice and doubled the sauce, also using egg whites. It was still very heavy on the spinach and light on the souffle -- but made it healthier, anyway. My 5 year-old helped make it and enjoyed eating it. Husband said he prefers plain spinach.

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JULLUM

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Mar. 25, 2008

mmm very yummy and healthy. I added onions and used shredded mozzarella cheese. It's a great vegetable side. I almost ate the whole thing!

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Jordan

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Reviewed: Jan. 27, 2008

This was quick, easy and delicious. I added just a couple of gratings of fresh nutmeg.

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Joe Kack

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Reviewed: Dec. 30, 2007

I did not like this recipe. I doubled the amount of egg, milk, and cheese but all I could taste when it was served was spinach. The finished souffle tasted pretty much like I was just eating spinach with a little bit of cheese flavor in it. It definitely needed some flour or butter or a lot more eggs or something. I will definitely be looking for a better spinach souffle recipe than this one.

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JustMe

Cooking Level: Intermediate

Home Town: Huntington, West Virginia, USA

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Reviewed: Nov. 11, 2007

YUMMM! I've made this about 5 times since the first time I tried it. When it cools, it only lasts about 3 minutes before my household devours it. GREAT way to get them to eat spinach. My dad doesn't care for it, but he's always hated spinach. I'm still doing a little fine-tuning to get it to cook evenly, taste it's best, and look pretty at the same time. I added an extra egg white or too to make the consistancy firmer. Oh, and double the sauce. I also like to cook it at little longer. I haven't made a bad batch yet. It's a weekly staple for us know. Makes a great breakfast, too.

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fuzzzer

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Reviewed: Sep. 15, 2007

This was a great recipe! My Husband especially liked it heated up the next day and served on Sourdough bread!

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Tami

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Aug. 7, 2007

I tried this recipe today as I was having some girlfriends over for brunch and wanted to make something nice, easy and tasty. Like many others I dressed it up a bit. I sauteed some garlic and onions and some leftover canned tomatoes (basil and oregano flavored) about 1/4 cup then 1 can of spinach. I let that cool off. Then in another bowl I added 5 eggs, the milk and some cheddar/jack cheese. I then greased a loaf pan mixed all the ingredients and baked it at 350 for about 40 min. It was gone in 10 minutes. It was so fluffy and delicious. I'll be making this recipe often. Don't be afraid to experiment.

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pattynaplesfla

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Reviewed: Jun. 3, 2007

Microwave cooking saves energy and doesn't heat up the kitchen so try that method of cooking. I doubled the sauce ingredients and used a one-pound package of spinach. Next time I'll triple or more for a better soufflé consistency.

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