Spinach Souffle

May 9, 2010 / By Foodland

Spinach Souffle

A restaurant favorite made just as good at home
Course Side Dish
Cuisine Vegetables
Servings 4 Servings


  • butter or margarine, as needed for souffle dish
  • 5 eggs (separated into 5 egg whites and 4 egg yolks)
  • 0.5 teaspoon cream of tartar
  • 0.25 cup butter or margarine
  • 0.25 cup all purpose flour
  • 1 cup milk, chilled
  • 1 cup shredded cheddar cheese or gruyere
  • 1 package frozen chopped spinach, thawed and wrung dry (10 oz.)
  • 1 pinch ground nutmeg


  1. Preheat oven to 350°.
  2. Butter and dust a 1 1/2 quart souffl‚ dish with grated parmesan or gruyere cheese.
  3. Separate the eggs.
  4. Put egg whites in a mixer bowl with cream of tartar (make sure that no egg yolks get into the whites. If you break a yolk, start again. It is very important that you do not get any yolk into the whites).
  5. To make the white sauce, in a medium saucepan over medium high heat, melt the butter or margarine until it bubbles.
  6. Stir in the flour and cook, stirring constantly until smooth and bubbly.
  7. Stir in cold milk all at once, whisking quickly to disperse the flour butter mixture into the milk.
  8. Cook and stir until mixture boils and is smooth and thickened.
  9. Remove from heat.
  10. Stir in the cheese until melted.
  11. Stir in the spinach and nutmeg.
  12. Set aside.
  13. Beat the egg whites only until they cling to the side of the mixing bowl when you roll and tilt it.
  14. They should have soft peaks.
  15. Add the yolks to the spinach mixture and stir.
  16. Combine the white sauce mix with the egg white mixture.
  17. First mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl.
  18. Gingerly but thoroughly fold the sauce into the whites.
  19. Try to keep as much volume of air in the whites.
  20. Then pour that mixture into the prepared souffl‚ dish.
  21. Bake for about 30-40 minutes.
  22. Don't open oven door for at least the first 30 minutes of baking (the heat needs to stay in the oven).
  23. Serve immediately.
  24. Note: It is best to have guests sitting and ready for the souffl‚ when it comes out of the oven.
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