SPINACH SOUFFLE
The Spinach Souffle recipe out of our category leafy green vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Butter ramekins and sprinkle with a little Parmesan.
- Rinse and spin dry spinach. Cook in a pan with a little boiling salted water. Drain, squeeze well and chop finely.
- Melt butter in a saucepan, add flour and cook briefly. Add milk while stirring and simmer until thickens, for about 2 minutes. If sauce is too thick, add more milk and simmer for 1-2 minutes. Remove from heat.
- Separate eggs. Whisk egg yolks and stir into sauce. Add remaining Parmesan and spinach. Beat egg whites until stiff. Fold in batter, add walnuts.
- Pour soufflé batter into prepared ramekins and bake in preheated oven at 190°C (approximately 375°C) for about 20-25 minutes. Remove from oven and serve warm.
CLASSIC FRENCH SPINACH SOUFFLé
Steps:
- Gather the ingredients. Preheat the oven to 375 F.
- Brush the inside of a 4 to 6-cup soufflé or deep casserole dish with 1 1/2 tablespoons of the softened butter , or grease six (5 to 6-ounce) individual ramekins, dividing the butter evenly. Sprinkle the buttered surface evenly with the grated Parmesan cheese. Set aside while you prepare the filling.
- Heat a large saucepan over low heat and add the chopped spinach. Sauté until it wilts and the juices have evaporated; keep a close eye on it as the spinach can burn. Let cool, then squeeze out excess liquid. Set aside.
- In a separate medium saucepan, melt the remaining butter over medium heat and stir in the flour and salt with a wooden spoon. Cook for 30 seconds, mixing constantly, to cook down the flour.
- Add the milk while whisking vigorously and cook for about 4 minutes, until the mixture thickens.
- Add the cooked spinach to the white sauce and continue cooking over medium heat for 1 minute. Season the mixture with black pepper, nutmeg, and more salt if needed.
- Place the egg yolks in a bowl and whisk in 1/2 cup of the hot spinach mixture to temper it.
- Add the egg yolk mixture to the pan, stirring to completely incorporate; remove from the heat. Do not overheat the mixture or you risk it separating; if this happens, unfortunately, there is no way to fix it.
- In a scrupulously clean bowl, beat the egg whites on high speed until stiff peaks form.
- Gently stir 1/3 of the egg whites into the spinach mixture.
- Then fold the remaining egg whites into the mixture.
- Spoon the mixture into the prepared dish(es) and bake for 30 minutes, until the soufflé is puffed up and cooked through. A single souffle may take a few minutes longer.
- Serve immediately and enjoy.
Nutrition Facts : Calories 192 kcal, Carbohydrate 7 g, Cholesterol 127 mg, Fiber 2 g, Protein 8 g, SaturatedFat 9 g, Sodium 264 mg, Sugar 2 g, Fat 15 g, ServingSize Serves 6, UnsaturatedFat 0 g
SPINACH SOUFFLE
Steps:
- 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 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° for 50-60 minutes or until a knife inserted halfway between the center and edge comes out clean. Serve immediately.
Nutrition Facts : Calories 160 calories, Fat 12g fat (6g saturated fat), Cholesterol 132mg cholesterol, Sodium 559mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
SPINACH SOUFFLE SIDE DISH
You just can't make an easier, more delicious side dish than this. It's great with beef, pork and lamb, and I especially like serving it for a festive meal like New Year's Eve. -Bette Duffy, Kenmore, Washington
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake at 350° until edges are lightly browned, 35-40 minutes.
Nutrition Facts : Calories 375 calories, Fat 33g fat (20g saturated fat), Cholesterol 228mg cholesterol, Sodium 630mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 3g fiber), Protein 17g protein.
SPINACH AND CHEDDAR SOUFFLE
Provided by Ina Garten
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
- Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
- Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
- Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
- Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.
STOUFFER'S SPINACH SOUFFLé
This Stouffer's Spinach Soufflé copycat is the perfect side dish for the holidays or a weeknight meal made with frozen spinach, cream and Parmesan!
Provided by Sabrina Snyder
Categories Side Dish
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and spray an 8x8 baking dish with vegetable oil spray.
- With a whisk or a hand mixer in a large bowl, beat the heavy cream and eggs 2 to 3 minutes until foamy.
- Add in the spinach, parmesan cheese, flour, nutmeg, cayenne pepper, salt and pepper and whisk until well combined.
- Add the mixture to your baking dish and bake for 30 to 35 minutes, until it is set in the center and a toothpick would come out clean.
Nutrition Facts : Calories 186 kcal, Carbohydrate 6 g, Protein 8 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 124 mg, Sodium 314 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
BEST EVER SPINACH & CHEESE LOW CARB SOUFFLE
This is the best souffle I've ever had. Low carb, grain free, keto-friendly recipe.
Provided by ms_lectinfreefoodie
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees
- Grease a 2qt souffle dish with a little of the melted butter. Reserve the remaining melted butter.
- Sprinkle in the parmesan cheese, and shake and coat the souffle dish. Shake out any excess parmesan and reserve for topping.
- Place a non-stick pan over medium heat and drizzle in the olive oil. Add the minced shallots, minced garlic, and chopped spinach. Cook, stirring often, until spinach has cooked down and garlic and shallot becomes fragrant.
- Add 1/4 tsp salt and continue to cook for another 2-3 minutes until all water has been released and cooked out from spinach. You want the remaining spinach mixture to be dry.
- In a blender, place egg yolks, remaining salt and melted butter, heavy cream, ricotta, shredded cheddar, white pepper, ground mustard and almond flour. Blend until creamy, scraping down sides as needed.
- In a medium bowl, beat the egg whites until stiff peaks form.
- In a large bowl, place the cooked spinach mixture, and dump in the egg yolk mixture. Stir together.
- Next, CAREFULLY fold in the whipped egg whites, being careful to use a light hand. All the airy, fluffy texture depends on how gently you're able to fold these egg whites in.
- Place mixture into prepared souffle dish. Top with remaining parmesan (I added a bit more - maybe another 1/2 tbl?) and bake for 40 minutes, or until the top is nicely puffed up and golden.
- Serve immediately.
EASY SPINACH SOUFFLE RECIPE
Steps:
- Preheat Oven to 375 Degrees Fahrenheit
- Thaw the spinach and squeeze out the excess liquid. Set aside
- In a saucepan, melt the butter over medium low heat
- Add the flour and whisk until the flour is no longer visible
- Pour in the milk while whisking
- Keep mixing over medium low heat until liquid thickens up and becomes creamy. Add salt, pepper and nutmeg
- Remove from heat and mix in the spinach. Allow to cool for 5 minutes
- Mix in the egg yolks to the spinach mixture
- Meanwhile, whip the egg whites until stiff peaks form
- Gently fold in half of the egg whites into the spinach mixture and then fold in the rest
- Place souffle base onto an 8x8" baking pan greased with nonstick spray
- Bake for 20-30 minutes or until browned and puffy
- Enjoy!
Nutrition Facts : Calories 86 kcal, Carbohydrate 9 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 65 mg, Sodium 66 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SPINACH SOUFFLE RECIPE
An updated favorite from my childhood, this easy spinach souffle is perfect for the holidays!
Provided by Liz Berg
Categories Sides
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350º. Grease 9 x 13 or comparable casserole dish.
- Combine all ingredients and pour into prepared dish. Bake 30-45 minutes or till middle is set.
Nutrition Facts : Calories 545 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 280 milligrams cholesterol, Fat 50 grams fat, Fiber 2 grams fiber, Protein 18 grams protein, SaturatedFat 30 grams saturated fat, ServingSize 1, Sodium 653 milligrams sodium, Sugar 4 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
SPINACH SOUFFLE
Make and share this Spinach Souffle recipe from Food.com.
Provided by Bev I Am
Categories Spinach
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Saute onion in butter.
- Beat egg yolks until thick and lemon-colored.
- Stir into hot white sauce along with spinach and cheese.
- Fold in egg whites beaten until stiff, not dry, peaks are formed; turn into greased 1 1/2 qt casserole.
- Set in pan of hot water and bake about 50 minutes.
- White Sauce: Melt butter, stir in flour and heat until bubbly.
- Gradually add milk or cream, stirring constantly; cook 1-2 minutes.
- Season with salt and pepper.
- Makes about 1 cup.
- Serve immediately.
SPINACH SOUFFLé
Steps:
- Preheat oven to 425 degrees F. Spray 10-inch quiche dish or shallow 2-quart casserole with cooking spray; sprinkle with bread crumbs to coat. Set aside.
- In 2-quart saucepan, with wire whisk, beat milk with cornstarch until blended. Heat milk mixture over medium-high heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Remove saucepan from heat.
- In large bowl, with rubber spatula, mix egg yolks, spinach, Parmesan, salt, and pepper until blended; stir in warm milk mixture. Cool slightly (if spinach mixture is too warm, it will deflate beaten egg whites).
- In another large bowl, with mixer at high speed, beat cream of tartar and 6 egg whites until stiff peaks form. Gently fold egg-white mixture, one-third at a time, into spinach mixture.
- Spoon soufflé mixture into quiche dish. Bake soufflé 20 minutes or until top is golden and puffed. Serve immediately.
- *If using powdered egg whites, reconstituted following package directions. Powdered egg whites are available in the baking section of most supermarkets.
Nutrition Facts : Calories 195 calories
EASY SPINACH SOUFFLE
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.
Provided by Jennifer
Categories Side Dish Vegetables Greens
Time 25m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
- Bake in preheated oven for 20 minutes, or until lightly set.
- NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!
Nutrition Facts : Calories 89.3 calories, Carbohydrate 6.8 g, Cholesterol 43.9 mg, Fat 4.1 g, Fiber 4.2 g, Protein 9 g, SaturatedFat 1.6 g, Sodium 489 mg, Sugar 1.5 g
SPINACH SOUFFLé (STOUFFER'S COPYCAT) RECIPE
Put together a light and easy side with this Stouffer's-inspired spinach soufflé. This simple dish is baked with Parmesan, cream, and a blend of spices.
Provided by Kenzi Hawkins
Categories Vegetables
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F and spray an 8x8-inch baking dish with vegetable oil spray.
- With a whisk or a hand mixer in a large bowl, beat the heavy cream and eggs for 2 to 3 minutes until foamy.
- Add in the spinach, parmesan cheese, flour, nutmeg, cayenne pepper, salt, and pepper and whisk until well combined.
- Add the mixture to the baking dish and bake for 30 to 35 minutes, until it is set in the center and a toothpick would come out clean.
Nutrition Facts : Carbohydrate 5.42g, Cholesterol 116.83mg, Fat 15.52g, Fiber 1.65g, Protein 8.53g, SaturatedFat 9.03g, ServingSize 8.00, Sodium 304.15mg, Sugar 0.00, UnsaturatedFat 4.58g
SPINACH SOUFFLE
Start your day off right with this Spinach Soufflé recipe. The spinach, parmesan and Swiss add color and flavor to this impressive egg dish.
Provided by My Food and Family
Categories Meal Recipes
Time 55m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Lightly grease 2-qt. souffle dish. Add Parmesan cheese; gently shake dish until side and bottom of dish are evenly coated with the cheese. Set aside. Bring milk just to boil in large saucepan on medium heat. Gradually add cereal, stirring constantly with wire whisk after each addition until well blended. Cook 1 min., stirring constantly. Remove from heat; cover. Let stand 4 min. Stir in spinach and Swiss cheese.
- Beat eggs in medium bowl with electric mixer on high speed 5 min. or until foamy. Add to spinach mixture; stir gently until well blended. Pour into prepared souffle dish.
- Bake 30 to 40 min. or until puffed and golden brown. Serve immediately.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
SPINACH AND GRUYERE SOUFFLE
Perfection is not required with this souffle. Even if it rises unevenly or deflates after baking, it will still taste delicious.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Butter a round 1-quart tall-sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes. Transfer to a strainer to cool; press to release liquid.
- In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2 to 3 minutes. Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened, 3 to 5 minutes. Remove from heat. Stir in cheese until melted; season with salt and pepper. Transfer souffle base to a large bowl.
- In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base; pulse until blended. Stir spinach mixture into remaining souffle base. (To store, press plastic wrap against surface and keep at room temperature, up to 4 hours.)
- In a large bowl, using an electric mixer, beat 4 egg whites and pinch of salt on medium-high until stiff peaks form (do not overbeat), about 3 minutes. In 2 additions, gently fold egg whites into souffle base. Pour batter into prepared dish and bake until souffle is tall, browned, and firm to the touch, about 35 minutes. (Avoid opening oven during first 25 minutes of baking.) Serve immediately.
Nutrition Facts : Calories 120 g, Fat 8 g, Protein 7 g
SPINACH SOUFFLE
Spinach souffle is lightened with a bechamel sauce made with skim milk, bound with egg yolks, and given volume with beaten egg whites; it is airy when served right away and similar to a quiche when cooled.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Position rack in the center of the oven. Coat a 2-quart souffle dish or 6 individual (8-ounce) dishes with cooking spray. Coat with breadcrumbs. Tap out excess; set aside.
- Fill a bowl with ice and water; set aside. Place a steamer basket in a large saucepan; fill with 1 inch of water. Bring to a boil, and add the spinach. Cover, and steam until wilted, about 3 minutes. Drain, and plunge into ice bath to stop cooking. Let cool, and squeeze out excess water. Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.
- Melt the butter in a small saucepan over medium heat. Whisk in flour, and cook, stirring constantly, for 3 minutes. Gradually whisk in the milk, and bring just to a simmer. Cook, stirring constantly, until slightly thickened, about 3 minutes. Stir in salt and pepper. Remove from heat, and set aside.
- In a large bowl, whisk 2 egg yolks until blended. Whisk in a little white sauce to temper the eggs, then add the remaining sauce, whisking until combined. Add the cooked spinach and grated cheese.
- Place the 4 egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and egg whites are smooth.
- Using a rubber spatula, transfer 1/3 of egg whites to spinach mixture; gently fold in until blended. Add spinach mixture to remaining egg whites; gently fold in until just combined. Pour into prepared dish or dishes.
- Place souffle in oven, and reduce heat to 375 degrees. Bake until puffed and golden, 20 to 30 minutes. Serve.
SPINACH SOUFFLE
This is a wonderful side dish that many of my customers eat as a dip! It's creamy and cheesy and you'll never even know you're eating spinach! This is a great Low-Carb and OAMC recipe.
Provided by PattyYC
Categories Spinach
Time 1h5m
Yield 1 Casserole, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all Ingredients together.
- Pour into pan.
- Cooking: Bake at 350 for 45 min to 1 hour.
Nutrition Facts : Calories 459.6, Fat 40.3, SaturatedFat 24.9, Cholesterol 185.7, Sodium 796.5, Carbohydrate 8.8, Fiber 1.7, Sugar 2.4, Protein 17.5
STOUFFER'S SPINACH SOUFFLE
Steps:
- Preheat oven to 350F or 180C
- Spray an 8x8 baking dish with vegetable oil and set it aside
- Microwave the spinach in a microwave-safe bowl, on high for 30 seconds or until thawed
- Pour in a colander or on a kitchen towel to make sure all the excess water has drained out
- In a bowl, add the heavy cream and the eggs
- Using an electric mixer, beat the mixture for 2-3 minutes, until foamy
- Once foamy, add the spinach and parmesan cheese, mix until incorporated
- Then, add the flour, nutmeg, cayenne pepper, black pepper, and salt
- Whisk until combined
- Pour the mixture into the baking dish
- Bake for 20- 30 minutes, or until set
- To check, insert a toothpick in the center if it comes out clean, it's done
- Serve while warm, enjoy!
Nutrition Facts : Calories 186 kcal, ServingSize 1 serving
FRESH SPINACH SOUFFLé
The Fresh Spinach Soufflé recipe out of our category leafy green vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Butter a springform pan and sprinkle with breadcrumbs. Preheat the oven to 180°C (approximately 350°F).
- Rinse spinach trim and blanch in a pot of salted water. Remove spinach from pot and chop coarsely. Separate eggs. Beat softened butter with egg yolks and nutmeg until fluffy. Add spinach to egg yolk mixture. Then alternately stir in grated cheese, cream and creme fraiche. Beat egg whites until stiff. Fold egg whites and flour into spinach mixture and season with a pinch of salt. Pour mixture into the prepared springform pan and bake 30-40 minutes in the oven until golden brown. Serve immediately.
STOUFFER'S HOME
Steps:
- Preheat oven to 350° F. Lightly grease 9-inch square baking dish.
- Combine spinach soufflé, onion, and ricotta cheese. Fill shells with mixture.
- Place shells in prepared baking dish. Cover with sauce.
- Bake for 25 to 30 minutes. Sprinkle mozzarella cheese over shells. Bake for an additional 5 minutes or until hot.
SPINACH SOUFFLE
Nothing to worry about here, folks: This souffle is the opposite of fussy. Right out of the oven it's gloriously light and airy like a souffle should be, but as it deflates it becomes rich and decadent -- meaning that even if your souffle collapses, it's still going to be amazing.
Provided by Food Network
Time 1h10m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Place the spinach in a colander to drain, pressing out as much excess liquid as you can.
- Make the bechamel sauce: Melt the butter in a medium saucepan over medium heat; add the flour and stir until it becomes a thick paste. Add the milk 1/2 cup at a time, whisking well after each addition, until you have a smooth sauce. Remove from the heat and whisk in the salt, nutmeg and pepper. Taste for seasoning. Set aside to cool slightly.
- Beat the egg whites until just frothy with an electric mixer. Add the cream of tartar and beat on high speed until it forms firm peaks. Set aside.
- Whisk the egg yolks in a large bowl until they are pale yellow, then add the warm bechamel sauce a bit at a time. Switch to a large rubber spatula; gently mix in the spinach, Parmesan and 1/2 cup Romano. Fold in a third of the egg whites to lighten, then gently fold in the remaining egg whites until thoroughly combined but still light and fluffy.
- Lightly grease a 2-quart souffle dish with cooking spray or softened butter, then add the remaining 1/2 cup Romano and rotate the dish to coat the bottom and sides with the cheese. Pour in the souffle batter, then bake until puffy and golden brown, 25 to 30 minutes. Serve immediately.
SPINACH SOUFFLé WITH SHALLOTS AND SMOKED GOUDA CHEESE
Categories Mixer Cheese Egg Bake Vegetarian Spinach Winter Bon Appétit
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter 11 x 7 x 2-inch glass baking dish. Bring milk to boil in medium saucepan. Remove from heat. Melt 4 tablespoons butter in heavy medium saucepan over low heat. Add flour; stir 3 minutes. Gradually whisk in warm milk. Increase heat to medium; whisk constantly until mixture is thick and smooth, about 4 minutes. Remove sauce from heat. Whisk in yolks. Cool slightly.
- Melt 1 tablespoon butter in large skillet over medium heat. Add shallots; sauté until tender, about 3 minutes. Transfer to large bowl. Mix in sauce, spinach, 1 1/3 cups cheese, salt, pepper and nutmeg. (Can be made 2 hours ahead. Cover and let stand at room temperature. Stir over low heat until just lukewarm before continuing.)
- Using electric mixer, beat egg whites in large bowl until stiff but not dry. fold whites into spinach mixture in 2 additions. Transfer to prepared baking dish. Sprinkle remaining 2/3 cup cheese over. Bake until puffed and set about 45 minutes
SPINACH SOUFFLé
Serve this soufflé immediately in the dish, or let cool and unmold for a denser version.
Yield serves 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F. Position the rack in the center of the oven. Coat a 2-quart soufflé dish or 6 individual 8-ounce dishes with cooking spray. Coat with bread crumbs. Tap out excess; set aside.
- Fill a bowl with ice and water; set aside. Place a steamer basket in a large saucepan; fill with 1 inch water. Bring to a boil, and add the spinach. Cover, and steam until wilted, about 3 minutes. Drain, and plunge into the ice bath to stop the cooking. Let cool, and squeeze out excess water. Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.
- Melt the butter in a small saucepan over medium heat. Whisk in the flour, and cook, stirring constantly, for 3 minutes. Gradually whisk in the milk, and bring just to a simmer. Cook, stirring constantly, until slightly thickened, about 3 minutes. Stir in salt and pepper. Remove from heat, and set aside.
- In a large bowl, whisk 2 egg yolks until blended. Whisk in a little white sauce to temper the eggs, then add the remaining sauce, whisking until combined. Add the cooked spinach and grated cheese.
- Place the 4 egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and the egg whites are smooth.
- Using a rubber spatula, transfer one-third of the egg whites to the spinach mixture; gently fold in until blended. Add the spinach mixture to the remaining egg whites; gently fold in until just combined. Pour into the prepared dish or dishes.
- Place the soufflé in the oven; reduce heat to 375°F. Bake until puffed and golden, 20 to 30 minutes. Serve immediately.
- (Per serving)
- Calories: 149
- Fat: 7g
- Cholesterol: 85mg
- Carbohydrate: 11g
- Sodium: 488mg
- Protein: 11g
- Fiber: 2g
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