print icon
Print This Recipe

Spinach Souffle

SUBMITTED BY: Ruth Andrewson  PHOTO BY: Annarie 

"Confides Ruth Andrewson of Leavenworth, Washington, 'I've coaxed our grandchildren to eat spinach by 'disguising' it in this fluffy egg dish.'"
Spinach Souffle Recipe
RECIPE RATING:
This recipe has been rated 13 times with an average star rating of 4.3
Read Reviews (12)
PREP TIME  25 Min
COOK TIME  50 Min
READY IN  1 Hr 15 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 1 (10 ounce) package 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

  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 degrees F for 50-60 minutes or until a knife inserted halfway between the center and edge comes out clean. Serve immediately.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed on jan. 28, 2008 by frankita 
Really Good! I just made this for dinner- light, fluffy, creamy - really delicious. I didn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed on nov. 1, 2006 by Stephanie 
This was a fantastic way to add spice to your vegetables. I did it for a party and the guests... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed on jan. 18, 2008 by Fire It Up! 
mix up this traditonal dish by adding 1 tsp favorite hot sauce and 1/4 cup parm cheese to... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.31 star rating.
Reviewed on dec. 13, 2006 by Leah S. 
This recipe would be better with more salt, some garlic, and make sure the egg whites are room... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed on dec. 8, 2006 by MAMABEAR2TWOCUBS 
Good recipe that worked despite me forgetting to use a water bath. The top was a lovely... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed on may 4, 2008 by amberations 
This was my first souffle, and it turned out a little bit flat, but tasted pretty good! I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed on aug. 17, 2007 by the cookie babe 
This turned out very well. My husband thought it was wonderful. About the cream of tarter,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed on sep. 24, 2008 by Sarah 
The family loved it. I didn't think it needed any more flavor as another reviewer... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed on may 7, 2008 by mrs.chlarson 
This was really good. My family really liked it and it didn't just taste like spinach, there... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed on feb. 26, 2008 by ascutt 
MY HUSBAND AND I WENT OUT FOR DINNER FOR OUR 14TH ANNIVERSARY. I ORDERED THE SPINACH... MORE

MORE MEMBER REVIEWS

 
ADVERTISEMENT

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO   

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?