"This is a tasty and quick side dish--ready in just minutes. Note, this is a 'lite' souffle--for a more traditional souffle, double the sauce ingredients." — Jennifer
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grated Parmesan cheese
salt and pepper to taste
2 (10 ounce) packages
frozen chopped spinach, thawed and drained
I double the sauce ingredients. And tripled the cheese :)
I also used fresh spinach and fried a nice amount of garlic in olive oil.
I used three bunches of fresh spinach to replace the two frozen 10 oz. packages in recipe.
I used the water left over after cooking the spinach to deglaze the fried garlic, yeah...
YUMMY!!! recipe, still gonna fine tune here and there though.
Great as side dish for spaghetti.
I must have done something wrong, because this was the least souffle-ish souffle I've ever seen! If I make it again, I'll use fresh spinach as the frozen was stringy & chewy. I doubled the sauce ingredients, but there still wasn't enough to "enrobe" the spinach.
I tripled the garlic, added mozarella, two additional eggs and sauteed some onions. Basically it ended up tasting like spanakopita without the phyllo. Everyone liked it a lot.
My kids love spinach and this was something a little different to do with it. To actually make it a souffle, I used two egg whites and whipped them to the soft peak stage and then folded them into the spinach. I used a good name brand frozen spinach and also doubled the liquid. I also added some seasonings to the dish and topped with more parm. Yum!
I really liked this. It was totally easy, tasted good, and was a different way to dress up spinach for a side dish. I used fresh spinach, wilted, doubled the sauce ingredients, and used mozzorella cheese in addition to parmesan because I didn't have enough parm. Took much longer to cook than shown in the recipe - I cooked mine a good 35-40 minutes before it was set. I will be making this one often!
I made this one following the microwave instructions and it was done in a FLASH! It tasted terrific too--full of flavor. I really enjoyed it.
This was good as listed. This time I beat 3 egg whites till they were firm. Then mixed all together . It was more like a real souffle light and creamy. YUM!!
I don't like spinach, but I made this for Thanksgiving dinner and all the spinach lovers said it was great, so I have to go with what they said. I did double the sauce ingredients.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Spinach Souffle
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 36
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