Grandma's Spinach Souffle Bake

Grandma's Spinach Souffle Bake


"This dish is a great vegetable side dish that my Grandma used to make. I used to hate spinach before I tried this dish and now I love it and make it for guests!"
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1 h 10 m servings 134 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 407 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of an 8 inch square baking dish.
  2. In a large bowl, mix together the cottage cheese and eggs. Stir in spinach, salt, nutmeg, and 11/4 cups of shredded Cheddar cheese. Mix until well blended. Spread evenly into prepared pan.
  3. Bake in preheated oven for 45 minutes, or until firm. Remove from oven, and sprinkle with remaining cheese. Allow to rest for 5 minutes before serving.



Need to separate the eggs, and whip the egg whites until stiff peaks form, then gently fold them into the spinach and cheese and yolk mixture. THIS will result in a more "souffle-like" texture. ...

I read the reviews and many people were upset that this dish doesn't have the appearance of a souffle. I think that "souffle" may have been used simply because it is an egg dish. I made this...

Overall, this tasted good. I was just cooking for 3 people, so I cut the recipe into thirds. When I baked it, it just kind of sat there. It never poofed up like a souffle does. I'll make it agai...

pretty good - the cottage cheese was a bit weird - maybe ricotta would be better.

It's NOT a souffle, more like a block of spinach mixed with cheese. Souffles are supposed to be fluffy, this was a lead weight and nothing but a plateful of cheesy spinach.