Spinach Souffle

Spinach Souffle

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

1 h 15 m servings
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Original recipe yields 6 servings

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Directions

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  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.

Reviews

16
  1. 18 Ratings

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Most helpful positive review

Really Good! I just made this for dinner- light, fluffy, creamy - really delicious. I didn't have fresh spinach, so I used a box of frozen leaf spinach, which worked fine. I added a bit of gr...

Most helpful critical review

This recipe would be better with more salt, some garlic, and make sure the egg whites are room temperature so they get enough volume.

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Really Good! I just made this for dinner- light, fluffy, creamy - really delicious. I didn't have fresh spinach, so I used a box of frozen leaf spinach, which worked fine. I added a bit of gr...

Good recipe that worked despite me forgetting to use a water bath. The top was a lovely brown and the flavor was reminiscent, though not quite identical, to my childhood favorite Stouffer's sp...

This was a fantastic way to add spice to your vegetables. I did it for a party and the guests raved. Only one thing it never tells you when to add the cream of tarter. But it couldn't be easier ...

This turned out very well. My husband thought it was wonderful. About the cream of tarter, that's usually added when wipping egg whites as a stabilizer. I didn't use the cream of tarter and th...

mix up this traditonal dish by adding 1 tsp favorite hot sauce and 1/4 cup parm cheese to roux, 1 roma tomato and 1/2 cup shredded mozzarella to spinach. Call it "Pizza Pie!" Our kids Love it.

This recipe would be better with more salt, some garlic, and make sure the egg whites are room temperature so they get enough volume.

I did enjoy this souffle, although, I wouldn't serve it for dinner again. Too rich and eggy for dinner but would be wonderful for breakfast/brunch. Husband and I do like to have a bit of 'bite...

This was my first souffle, and it turned out a little bit flat, but tasted pretty good! I used 2 fresh green onions, and also added ~1 tsp. of Frank's Red Hot sauce to the white sauce stage of ...

MY HUSBAND AND I WENT OUT FOR DINNER FOR OUR 14TH ANNIVERSARY. I ORDERED THE SPINACH CASSEROLE. HE ATE MOST OF IT. BECAUSE HE LIKED IT SO MUCH I WANTED TO FIND THE RECIPE. YOURS WAS EXACTLY LIK...

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