Spinach Soufflé

Spinach Soufflé
Simon Smith/Dorling Kindersley/Getty Images
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 1 Bowl (4 to 6 Servings)
Nutritional Guidelines (per serving)
242 Calories
14g Fat
19g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 1 Bowl (4 to 6 Servings)
Amount per serving
Calories 242
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 23%
Cholesterol 163mg 54%
Sodium 453mg 20%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 11%
Protein 12g
Calcium 254mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is one of the best spinach dishes we've tasted. It's an excellent choice for a holiday side dish or Sunday dinner!

Ingredients

  • 1 bag (16 oz.) frozen chopped spinach
  • 1/4 cup butter or margarine
  • 1/4 cup flour (all-purpose)
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 cup milk
  • 2 tablespoon very finely chopped onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg, fresh is best
  • 3 large eggs, separated
  • 1/4 teaspoon cream of tartar

Steps to Make It

  1. Thaw spinach in a colander; squeeze well to get as much moisture as possible out.

  2. Preheat oven to 350 F. Butter a 1-quart soufflé or casserole dish.

  3. Heat butter in a saucepan over medium-low heat. When butter has melted, add flour; stir until smooth and bubbling. Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Gradually add milk, stirring constantly. When the mixture is thick and boiling, remove from heat. Stir in the finely chopped onion, 1/2 teaspoon of salt, and the nutmeg.

  4. In a metal or glass mixing bowl, beat egg whites and cream of tartar until stiff peaks have formed. In a separate bowl, beat yolks until frothy and lemon-colored.

  5. Stir egg yolks into the sauce mixture; stir in the spinach.

  6. Stir about 1/4 of the beaten egg whites into the spinach mixture, then gently fold in the remaining egg white mixture.

  7. Pour into the prepared soufflé dish; set dish in a large pan then add water to a depth of about 1 inch.

  8. Bake for 50 to 60 minutes. The top will be lightly browned. Serve immediately. Serves 4 to 6.